ROASTED BEET & DILL HUMMUS

An Earthy Twist on a Classic

If you’re a hummus fan and like beets, my roasted beet version will quickly become a favorite. The beets lend a subtle earthy sweetness and vibrant color, transforming this everyday dip into something special. It’s easy to make, full of flavor, and perfect for a wide variety of dishes—from veggie platters to pita wraps.

INGREDIENTS

3 small roasted beets

1 (15 oz) can chickpeas - drained

Zest of one lemon

Juice of one lemon

1 tbsp Apple Cider vinegar

2 cloves garlic - minced

2 tbsp dill weed

¼ cup tahini

Salt and pepper to taste preference

4 ice cubes

Garnish suggestions:

Olive oil

Pine Nuts

Dill

Red pepper flakes

Crumbled feta cheese

DIRECTIONS

1. Place the beets in a large food processor or Vitamix blender and blend until smooth.

2. Add the rest of the ingredients (except the garnish suggestions) to the processor and continue blending for about 2-3 minutes, stopping to scrape down the sides as needed.

3. Add the ice cubes and blend again until the hummus is smooth and creamy. (The ice cubes help create a lighter, airier texture.) Adjust seasoning to taste — I usually add a bit more salt, pepper or dill.

4. Transfer the hummus to a serving bowl and top with a drizzle of olive oil, pine nuts, and fresh chopped dill, or any garnishes you prefer.

5. Serve with veggies, pita, crackers, or use as a spread on sandwiches and pizza. Enjoy!