Hot Pink Hummus | Sip + Spice

Hot Pink Hummus

Prep Time 5 minutes
Cook Time 1 hour
Roasting 1 hour
Total Time 1 hour 5 minutes
Servings 1 cups

Ingredients

  • 1 small beet
  • 1 15- oz can chickpeas
  • 2 tablespoons tahini
  • 1 lemon zested and juiced
  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cumin
  • 1/8 teaspoon cayenne
  • 2 tablespoons ice water

Instructions

  1. Roast beet: Preheat oven to 400ºF. Rinse the beet and wrap in foil. Roast for 1 hour, then remove and let cool.


  2. Cut the cooled beet into inch size pieces and add to a food processor with the chickpeas, tahini, olive oil, garlic, thyme, salt, black pepper, cumin and cayenne. Pulse until combined, scrape down the sides and run on high for 2 minutes.


  3. Scrape down the sides again and turn back on high. Slowly drizzle the ice water into the running food processor until the hummus becomes smooth. Dig in!