Pretty In Pink Beet Hummus

vegan / dairy free

This bright and vibrant hummus is made with beets, pomegranates, and citrus to give you the creamiest and prettiest hummus on the block!

If you’re not a beet lover yet, this hummus will for sure turn you into one. It has just enough earthiness but it doesn’t overpower this hummus since it’s cut with lemon. Although there is no actual pomegranate in the hummus, the pomegranate seeds on top provide a tasty, sweet crunch with every bite, so I definitely recommend adding those on top.

Here what you need for the prettiest, pinkest hummus of all time:

• beets

• pomegranate seeds

• chick peas

• tahini

• olive oil

• lemon juice

• lemon zest

• garlic

• thyme

• sea salt

• cracked black pepper

Pretty In Pink Beet Hummus

ingredients:

• 1 small beet (can also use canned roasted beets instead)

• 1/4 cup pomegranate seeds (these are for toppings so use as many as you’d like)

• 1 can chick peas

• 2 tbsp tahini

• 4 tbsp olive oil

• 1 lemon, juiced

• 1 tbsp lemon zest

• 2 garlic cloves

• 1 tbsp fresh thyme

• 1/2 tbsp sea salt

• cracked black pepper

directions:

1. if using raw beet, wash it, cut off the ends, wrap it in foil and roast it in the oven at 400 F for 40 minutes. *if using canned roasted beets, use half the can.

2. drain the chick peas. run them under cold water and deshell them. this gets the hummus creamier. it’s tedious but totally worth it.

3. to a food processor, add the roasted beets, chick peas, tahini, olive oil, lemon juice, lemon zest, garlic cloves, thyme, and sea salt. blend for up to 5 minutes until it gets really creamy.

4. serve with the pomegranate seeds on top, a drizzle of olive oil, some cracked black pepper, and more fresh thyme!

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