In this recipe, canned beets are blended into heart-healthy and protein-rich hummus for a vibrant result. Pair with a rainbow of veggie dippers for even more health value.
- 2 15 oz cans chickpeas
- 1 12 oz can beets
- 2 garlic cloves, minced
- 2 Tbsp. olive oil
- Juice from 1 large lemon
- 3/4 cup tahini
- Ice-cold water as needed
- Salt and pepper to taste
- Optional – garnishes such as paprika, chopped parsley and pistachios
- In a blender or food processor, combine lemon juice, garlic and tahini and blend until smooth. Add 2 tablespoons of ice-cold water and blend.
- Add chickpeas and beets and blend until smooth. Slowly drizzle in olive oil to incorporate. Add salt and pepper to taste. Add more ice-cold water to get desired consistency.
- Garnish if desired and serve with cucumbers, peppers, whole-wheat pita or other desired foods.