Traditional hummus given a sweet tang with the addition of a fresh beet, then spiced with cumin and cinnamon. Try this bright pink dip with fresh veggies or baked pita chips. This recipe comes to us from Anne and Donna of Fab Frugal Food.
Serves 15
- 4 cloves garlic, peeled
- 1 medium beet, peeled and coarsely chopped
- 3 cups cooked chickpeas
- juice of 1 lemon
- zest of 1 lemon
- 1/3 cup extra-virgin olive oil
- 1/4 cup tahini
- 2 tablespoons rice vinegar
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 tablespoons scallions*, chopped for garnish
*optional
Pulse the peeled garlic in a food processor until it is the size of a mince. Add the beet, chickpeas, lemon juice, lemon zest, olive oil, tahini, rice vinegar, cumin cinnamon and salt and process until thoroughly mixed.
Taste for seasoning and add more lemon juice, olive oil or spices if desired. Sprinkle with chopped scallions, if using, and enjoy!
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