Smoky Beet Hummus





I can finally make hummus again.  Working at the Nature’s Market, I prepared A LOT of this tangy bean spread.  I overdosed.  But time heals and I can now approach hummus with excitement and a new sense of adventure.  So this one is for my dear friend Connie – who is a huge fan of beets (and hummus!).  This is seriously delicious.  I only used 2 beets in this recipe but if you love beets, I would experiment and add a couple more.  The addition of smoky paprika is perfect with the earthy beets and the salty feta is also wonderful.  And how can you top that color?!!!  Absolutely gorgeous.  I served this with Mary’s Gone Crackers.  If you haven’t tried these amazing crackers yet – DO pick some up.  They are organic, gluten-free, non-gmo, vegan, & whole grain.  And they taste so good.  Especially with bright spicy beet hummus thickly slathered on them.  Joy and bliss in your mouth!

Smoky Beet Hummus
  • 15 ounce can garbanzo beans, drained and rinsed
  • 2 beets - steamed and peeled
  • 2 tablespoons tahini
  • 3-4 cloves garlic, minced
  • Juice of 1 lemon
  • ¼ cup olive oil
  • ½ cup water
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cumin
  • ½ teaspoon salt
  • Large pinch of red pepper flakes
  • For garnish: feta cheese, chives, more smoked paprika, and olive oil
  1. Preheat oven to 400 degrees. In a small pan, place the trimmed beets with a ¼ cup water. Cover tightly with foil and cook for one hour. Remove from pan and let cool. Peel off the skins and roughly chop.
  2. Combine all the ingredients in a food processor and blend very well until nice and smooth.
  3. Serve in a pretty bowl and garnish with feta cheese, chopped chives, smoked paprika, and a drizzle of olive oil. Gobble up!



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