Beet Hummus

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  • 1 (15-ounce) can garbanzo beans, rinsed
  • 3 tablespoons water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • Juice of 1 lemon
  • 1 cup diced, cooked beets or 1 (15-ounce) can beets
  • 2 cloves garlic
  • 4 tablespoons olive oil, divided
  • Dash of cayenne pepper
  • 1/4 cup tahini
  • Pinch of red pepper flakes or paprika


In the bowl of a food processor, add garbanzo beans, water, salt, cumin and lemon juice. Process for about 1 minute. Add beets, garlic, 3 tablespoons olive oil and cayenne pepper. Process for 2 to 3 more minutes.

Add tahini. Process and scrape the sides and bottom of the bowl, and process for 30 more seconds. If the hummus is thick you may add 2 to 3 tablespoons water while the food processor is running to reach the perfect consistency.

Once it is creamy, remove it to a bowl and drizzle remaining 1 tablespoon olive oil over the top and sprinkle with red pepper flakes or paprika. Store hummus in an airtight container and refrigerate for up to 1 week.

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