My whole family loves this bright pink dip. It’s perfect for Valentine’s Day, although my daughter Abigail–who brought this for snack virtually every day of preschool–would tell you that any day is a perfect day for pink hummus.
I roast the beets in large batches (see note below). I think roasted beets are much tastier than canned, and for a few minutes of effort the flavor is well worth it.
The darker the beets you choose, the more vibrant the pink color you will get.
Roasted Beet Hummus
1 15.5 ounce can chick peas (garbanzo beans), rinsed and drained.
2 Tbsp olive oil
1 1/2 Tbsp lemon juice
1 tsp minced garlic
1/2 tsp salt
1/2 cup roasted beets (see below)
1/4 cup water
Put all ingredients in blender and blend well. Serve with cut-up vegetables for a healthy and delicious snack.
If you’re thinking, “there’s no way I’m going to make a snack that starts with roasting,” fear not. The trick is to buy a couple of bunches of beets now, roast them, and freeze what you don’t need. Then you can grab a handful of frozen roasted beets the next time you want to make hummus.
To Roast the Beets
2 large bunches of beets
Preheat the oven to 350. Spray a baking sheet with cooking spray. Remove beet greens, and scrub beets well under running water. Roughly chop the beets and toss them on the prepared baking sheet. Spray the beets lighting with cooking spray. Roast for 30 min, or until tender when pierced with a fork, stirring gently halfway through cooking.
Once the beets have cooled, freeze extras on a cookie sheet, then transfer them to a freezer bag for long-term storage.
If you try this, please let me know. I’d love to get your feedback!