By Shalane Flanagan and Elyse Kopecky, authors of the Run Fast. Eat Slow. Cookbook
If you’re still not making your own hummus from scratch, then this recipe will get you hooked. The color alone will lure your guests to the table. Then you can tell them your hummus is made with purple tulips — or let them in on the real secret. Plan ahead and simply wrap a beet in foil and toss it in the oven with whatever else you’re cooking. That way, when you want to make this hummus, you’ll be ready!
RELATED: Inside Shalane Flanagan and Elyse Kopecky’s Run Fast. Eat Slow.
Don’t Get Beet Hummus Recipe
Makes 2 cups
1 can (15 ounces) chickpeas, rinsed and drained, or 11⁄2 cups cooked
1 medium beet, roasted (see page 29), peeled, and quartered
1 clove garlic
2 tablespoons tahini
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
3/4 teaspoon fine sea salt
Optional garnishes: chopped cilantro, flaky sea salt, olive oil
- In a food processor or high-speed blender, combine the chickpeas, beet, garlic, tahini, lemon juice, olive oil and salt. Process on high until smooth, stopping as needed to scrape down the sides and underneath the blade with a rubber spatula.
- Transfer to a small serving bowl and garnish with chopped cilantro, flaky sea salt and/or a drizzle of olive oil (if desired). Serve with pita chips with oregano and sea salt, crostini or carrot sticks.
This recipe is from Run Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky. Copyright © 2016 by Shalane Flanagan and Elyse Kopecky. Reprinted by permission of Rodale Wellness.