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When you get over the insanely pink color, like a stuffed lovie from childhood, you realize that you have been inextricably drawn into a love affair with every bite.

I know you loved hummus before. You'll likely leave your old standard hummus behind in favor of this sexy number. And if not, she will, at the bare minimum, become a permanent, lusty fixture in your mind. And considering that we are strictly talking about food here, this is not bad.

Another tasty topping option is finely minced shallot and fresh parsley.

Notes: Olive oil is extra virgin.


Ingredients: 1 can drained chickpeas, 1/2 cup tahini, 1/2 cup olive oil + extra, 2-3 cloves minced garlic, 1 tsp. sea salt, 1/2 can beets, 1/2-2/3 cup ice-cold water, 2 sliced green onions, 1/2 tsp. sesame seeds, 1/4 tsp. red pepper flakes, 1/4 cup Feta cheese crumbles (opt.)

Makes 3 cups.

1. Wizz up chickpeas, tahini, olive oil, garlic, and salt in a food processor or blender for 2 minutes straight, stopping halfway to scrape down the sides.

2. Add beets and a splash of beet juice from the can and half of the water. Blitz again for 2 minutes, stopping to scrape, until beets are thoroughly blended. Be patient. Add more water and beet juice (for stronger color, if you like). Taste and add a pinch more salt if needed.

3. Remove hummus to a platter or shallow bowl and make a swirl shape on top. Dribble over olive oil, followed by a scattering of Feta, green onions, sesame seeds, and red pepper flakes.

#beet hummus #beet hummus recipe #easy beet hummus #the kitchette beet hummus


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