Spring is finally here (woohoo!) and we’re taking our fav fruits and veggies out for a platter party to celebrate the new season!

But first, pink hummus. Say whaaat? Oh yes! We’ve added roasted beets to the mix and if you’re not much of a hummus fan, this vibrant makeover to the classic dip will make your heart skip a beet. Seriously, we dare you to only have one small serving.

4 beets (oven roasted, peeled and cubed)
1 1/2 cups chickpeas (cooked, drained and rinsed)
2 garlic cloves (minced)
2 tbsp tahini
2 tbsp evoo
5 tbsp lemon juice
1 tbsp lemon zest
1 tbsp ground cumin
Himalayan salt and pepper to taste

Blend all ingredients in a food processor until smooth to liking.

Roasting Beets

1. Rinse and scrub beets thoroughly.
2. Cut off leaves, leaving a bit stem.
3. Wrap beets in foil and roast in oven at 400°F for approximately 1 hour.
4. Peel skin under cold water.