Who doesn’t love hummus?! It’s so dip-able and scoop-able with your favorite crudités or pita chips, and has the power to make any simple meal 10 times more delicious when paired with roasted veggies and your meat of choice. It’s like a jack of all trades, master of tastiness 😉
For this recipe, I decided to take hummus to a whole new level by adding beet root powder. It adds an incredible sweet beet flavor that is so perfectly balanced by the garlic, cumin and dash of paprika in this recipe. I love when a recipe brings all kinds of flavors to your taste buds, with each chew and moment spent savoring. The color alone makes this hummus feel extra special!
The beet root powder in this recipe blends so well, making a nice, thick dip that sits oh so perfectly atop tri-color carrots and multigrain pita chips. Not to mention, beet root powder helps support antioxidant pathways, so you’re doing good things for your body along with pleasing the snack monster inside you!
This is a perfect recipe for entertaining, with it’s bright color, easily dip-able nature and tasty flavor. As I said in the beginning here, who doesn’t love hummus, so you’ll have lots of happy and healthy party people 🙂 Time to get the food processor out to whip up some Beet Root Hummus!
The bright color and savory taste of this creamy hummus make it worthy of any veggie, cracker or pita bread that may come across it’s path!
- 1 (15oz) can chickpeas
- 2 Tbsp olive oil
- 5 Tbsp lemon juice
- 2 Tbsp tahini
- 2 Tbsp beet root powder
- 1/4 tsp cumin
- 3/4 tsp garlic powder
- 1/4 tsp paprika
- 1/2 tsp salt
Put the chickpeas, olive oil, lemon juice and tahini in the food processor and blend until smooth.
Add all additional ingredients and blend until a smooth hummus forms.
Serve with fresh veggies, pita chips, or any other dip-worthy snack food 🙂
