Tired of plain hummus? This beautiful beet hummus has a deep, earthy flavor and can be served as a starter or used as a sandwich spread. To make it vegan, replace Greek yogurt with an equal part additional tahini.
Prep Time: 15m
Cook Time: 15m
1 fist-sized red beet (about 6 ounces), roasted, peeled, and roughly chopped
1 15 1/2 ounce can chickpeas, rinsed and drained
1/3 cup tahini, well mixed
1/4 fresh lemon juice
1/4 plain Greek yogurt
1 to 2 garlic cloves, finely grated or smashed to a paste with the flat side of a knife
1 teaspoon kosher salt, more to taste
Freshly ground black pepper to taste
1/4 teaspoon ground coriander
1/4 cup extra virgin olive oil
1/4 tsp ground black pepper
- Combine everything but the olive oil into the bowl of a food processor and pulse for a minute or two.
- Scrape down the sides of the bowl, and run the food processor while drizzling in the olive oil.
- Taste and adjust the seasoning.
- Garnish with more olive oil, if desired and serve with crudité, crackers, and board.
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