Beet Hummus Recipe + 17 Week Pregnancy Update
Prep time: 
Total time: 
Serves: 6-8
 
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
  1. 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.
  2. 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 http://italicanakitchen.com/beet-hummus-recipe-17-week-pregnancy-update/