Pink (Beet) Hummus with Garlic and Feta
 
 
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Ingredients
  • 14 oz (400g) can of Chickpeas, drained (reserving ¼ cup liquid from the can)
  • 1 fresh beet (or 1 pickled beet from the jar)
  • ½ cup (70g) feta cheese, crumbled (save some for garnish)
  • 3 tablespoons extra virgin olive, avocado or grapeseed oil
  • 2 tablespoons tahini
  • juice from 1 lemon
  • 2 cloves of garlic
  • ½ tsp cumin
  • ½ tsp sea salt
  • ¼ tsp fresh black pepper
  • Garnishes: Freshly chopped parsley, feta cheese and olive oil (or oil of your choice)
Instructions
  1. If you are roasting your beet (preheat oven to 350F), trim off the stems, leaving about ½ inch attached, lightly coat with olive oil, wrap in foil and bake for 40-45 minutes.
  2. Let the beet cool a bit so you don't burn your hands. Unwrap the beet, cut off the stem and peel off the skin with paper towels. Slice the beet into quarters.
  3. In a blender, add chickpeas, ¼ cup chickpea brine, oil, cumin,tahini, garlic cloves, lemon juice, salt and pepper. Blend until the desired consistency is reached. I like mine with a little texture.
  4. Now add in your beet and feta cheese. Blend again to incorporate.
  5. Garnish with additional feta cheese, chopped fresh parsley and a nice swirl of oil.
  6. Can be stored up to 3 days in the fridge.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2020/01/20/vegan-pink-beet-hummus-with-soft-chewy-naan-bread/