The only thing we love more than hummus? Hummus that’s bright pink, obviously. Thanks to a genius addition of beets, this darling snack is getting a major (and surprisingly easy) upgrade.
4 cups canned chickpeas, drained and rinsed
⅓ cup extra-virgin olive oil
1 medium beet—cooked, peeled and chopped
¼ cup fresh lemon juice
3 tablespoons tahini
1 garlic clove, smashed
Kosher salt and freshly ground black pepper
Pita chips, tortilla chips, crackers or chopped vegetables, as desired for dipping
1. In the bowl of a food processor, combine the chickpeas, olive oil, beet, lemon juice, tahini and garlic.
2. Puree until smooth; season with salt and pepper.
3. Serve with your choice of chips, crackers and veggies.