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Vegan pink beet hummus
Vegan Pink Beet Hummus
Source: Thehealthyhour, Better Vegan  Category: Vegan Appetizers
Prep Time: 10 min  Cook time: 50 min Total Time: 1 hr  Serves 6 to 8
Oil-free version available (see notes)
About this recipe
This gorgeous beet hummus will brighten up any table and is sure to be a crowd-pleaser. Roasted beets not only make this hummus extra flavorful, earthy and slightly sweet, they also bring powerful health benefits. They are low in calories and a great source of nutrients, including fiber, folate and Vitamin C. Beets also contain nitrates and pigments that may help lower blood pressure and improve athletic performance. Beets also may help fight inflammation, improve digestive health and help you loose weight.  And they are inexpensive, delicious and easy to include in your diet, like in this beautiful spread.

1.5 cups (about 1 15-oz. can) of cooked garbanzo beans, drained and rinsed

1/4 cup extra virgin olive oil (optional) (I use Newman's Own Organic Extra Virgin Olive Oil)

1 small beet, scrubbed, stems removed

2 Tbsp. raw organic tahini (I use Artisana Organics - Tahini Sesame Seed Butter)

Juice of 1 lemon (about 2 Tbsp.)

2 garlic cloves, peeled and minced

2 Tbsp. water

1/2-3/4 tsp. pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)

Freshly ground black pepper to taste

Chopped parsley leaves for garnish (optional)

Sprinkle of pine nuts and sesame seeds for garnish (optional) (I use I'm a Nut Raw Pine Nuts 1 LB (Whole and Natural)

1. Prepare the ingredients.
2. Preheat oven to 400 degrees Fahrenheit.

3. On a baking tray, place beets on foil and wrap tightly. Roast for 40-45 minutes, until beets are tender enough to run a knife through easily.

4. Let beets cool to room temperature, then peel the skin under running water with your hands. Add beets to food processor and process into smaller pieces.

5. Add remaining ingredients except olive oil into food processor and blend until smooth. While hummus is mixing, drizzle in olive oil, if using, and blend until creamy and smooth. Chill in fridge until ready to serve. Garnish with parsley, pine nuts, and sesame seeds just before serving. Hummus keeps well in the fridge for up to a week.

You can easily make the hummus oil-free by omitting the oil and substituting it with 2 Tbsp. of water.
Equipment needed:
Serving suggestion:
Serve with Better Vegan Grain-Free Gluten-Free Bread , vegan crackers (I love Organic Mary's Gone Crackers) or crudites. 
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