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