Here is a different take on a delicious hummus recipe. Save this savory recipe to whip up for your snack board or sandwich spread!
Makes 3 cups
Prep Time: 10 minutes
Cook Time: 20 mins
1 large red beet peeled and boiled for 20 mins until soft
3 garlic cloves
2 (15 ounce) cans chickpeas, drained and rinsed
3 tablespoons olive oil
Juice of 2 lemons
5 tablespoons tahini
½ teaspoon salt
½ teaspoon cumin
1 tablespoons sesame seeds or everything but the bagel
Put beet, garlic, chickpeas, olive oil, lemon juice, tahini, salt if using, and cumin into the blender and blend until smooth and creamy. You may add a bit more oil or even water if you prefer a thinner consistency.
When serving, drizzle a little more olive oil on top and garnish with sesame seeds or everything but the bagel seasoning for the ultimate in dipping
Sara is a Chef, a Mother of three, and a voracious eater of plants. She’s always been plant forward but since becoming vegan, helping others eat more plants has become her passion project. She share recipes to guide others on their journey to better health and happiness through food.