spring beet hummus crudité platter
A gorgeous and versatile (not to mention healthy and VEGAN) dip for gatherings and meal preps. Or swiping with a spoon.
Ingredients
- 1 can chickpeas, drained
- 1 tsp baking soda
- 1 cup canned beets, drained well
- 1/4 cup tahini
- 1 tbsp lemon juice
- 4 cloves garlic, peeled
- 1 tsp cumin
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 cup ice water
- pita wedges or chips
- baby carrots, radishes, snap peas, and your other favorite vegetables
Instructions
- Add the drained chickpeas to a small saucepan and fill with water to cover. Bring to a simmer, then stir in the baking soda. Cook for 15 minutes, stirring occasionally. The baking soda helps dissolve the chickpea skins, making for a smoother hummus.
- Strain the chickpeas and rinse under cool water.
- In the bowl of a food processor, combine the chickpeas, beets, tahini, lemon juice, garlic, cumin, olive oil, and a pinch of salt and pepper. Pulse. Gradually pour in the ice water (you will not need all of it!) until the hummus is very smooth and fluffy. Scrape down the sides of the bowl as needed with a spatula. Taste and adjust salt and pepper.
- Swirl the hummus into a nice bowl and place atop a platter or serving board. Arrange your pita wedges/chips and veggies around the dip. Enjoy immediately!
Notes
*Leftover hummus: Hummus will keep, sealed, in the fridge for up to 5 days. Might get real funky after that.