This beet hummus is the perfect vegetarian, gluten-free, vegan-friendly, dairy-free appetizer that you can whip up in a matter of minutes to serve at dinner parties and please a large group of friends who have different eating restrictions. Put a spin on the classic hummus dish by adding color, flavor and healthy beet nutrients.
Ingredients
For the hummus:
½ cup water
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon tahini
⅛ teaspoon salt
1 clove garlic
1 small cooked beet (100g)
1½ cups (260g) cooked chickpeas
For the toppings:
Extra virgin olive oil
Poppy seeds
Chia seeds
Pumpkin seeds
Thyme
Bread and/or Crackers
Raw vegetables
Instructions
Put all ingredients for the hummus in the blender in the order given. Blend until smooth, adding more water or lemon juice if needed to arrive at your desired consistency.
Scrape the hummus into a bowl, use a spoon to make a swirl on top and drizzle with extra virgin olive oil. Sprinkle with poppy seeds, chia seeds, pumpkin seeds and thyme. Serve with toasted bread, crackers and/or raw vegetables. Enjoy!
Notes
If you have gluten free friends, divide the hummus into two bowls and keep one for the veggies and on another board put the bread/crackers to avoid someone dipping their cracker inside and contaminating the spread. Little chalkboard signs are a good idea as a little reminder.
Recipe by Italicana Kitchen at https://italicanakitchen.com/beet-hummus-recipe-17-week-pregnancy-update/