

Most is reserved and then some beets are added to the rest to create a dollop of colorful and delicious beet hummus
This is a special recipe for Mother’s Day. It’s easy and has a beautiful balance of flavor and color. In this video recipe, I share 3 tips to getting perfectly creamy hummus.


What is hummus? If you’ve never had this before its a combination of chickpeas that have been soaked and cooked or canned with olive oil, garlic, lemon juice and Tahini. Tahini is made by grinding sesame seeds together till creamy.

Garlic & Beet Hummus
Ingredients
- 540 ml canned Chickpeas
- 1/3 cup Olive Oil
- Salt to taste
- 2 roasted Garlic Cloves
- 1/2 cup Tahini or Tahina
- 1/4 cup Juice of a Lemon
- 1/4 cup ice cold Water
- 1/2 cup cooked Beets
Topping
- 3 – 4 tbsps Olive Oil
- Sprinkle of Sumac
- Reserved Chickpeas
- 1/4 cup cooked beets
- 1/4 cup Parsley
- 1 tbsp toasted Pinenuts
Instructions
- Drain and rinse the chickpeas and reserve a few for the topping
- Remove the skins from the chickpeas
- In a food processor add the olive oil, salt, garlic, tahini and lemon juice and process till it’s nice and frothy
- Add the Chickpeas and some ice cold water to help it puree to a smooth paste
- Remove about 3/4 of the garlic hummus
- Add the beetroot to the 1/4 that’s left over and blend
- Add dollops of the beet hummus and spread out making a well in the middle
- Add all the topping ingredients and serve with pita bread
