Recipe: Beet and Lemon Zest Hummus

beet2 BALemony and elegant, this unique take on hummus is colorful enough to draw a crowd and delicious enough to keep them coming back. Serve with crudités, crackers, or as a sandwich spread. Makes 2 cups.

  • 1 large or 2 small beets, about 4 ounces, scrubbed clean
  • 1 cup cooked chickpeas
  • Zest of one lemon, about 1 tablespoon
  • Juice of one lemod, 2-3 tablespoons
  • 2 tablespoons tahini
  • 1/8 teaspoon salt
  • Up to 1/4 cup extra virgin olive oil
  • 1-3 tablespoon(s) water
  • Fresh ground black pepper to taste (optional)

beet1 BACut tops off beets and place into a small saucepan. Cover with water, bring to a boil, and cook until tender, about 15 minutes. Slide skin off of beets while cooling under cold running water. Chop and add to food processor.

Add chickpeas, lemon zest, lemon juice, tahini, salt, and 2 tablespoons olive oil. Blend until smooth. Drizzle in more olive oil and water until desired consistency is reached. Incorporate black pepper to taste. Hummus will keep in the refrigerator for up to one week.