Beet Hummus

Okay, as promised, here is the second hummus recipe that was inspired by my trip to Dubai.

I may or may not have been able to eat one entire batch of one of these three in one sitting. The only reason I didn’t try the other two is that I was shamed into sharing them.

The dog was looking at me like, “Seriously? You’re gonna eat ALL of that at once? And I’m the one your parents say is a foodaholic and could stand to miss a meal or two? So not fair!”

She may not be able to actually talk, but, trust me, her eyes are VERY expressive.

I could not share with the dog (because the results would NOT have been pretty and I did not feel like a trip to the vet), but I did share with other people.

Don’t worry. She got her fair share of some of the veggies though. She always does. My parents may have a point.

Ingredients:

1 can of chickpeas, drained (liquid reserved). For really creamy hummus, dump the drained chickpeas out onto paper towels and rub fairly vigorously with some other paper towels to remove the skins. The more skins you remove, the smoother the hummus.
4 small beets, cooked (about 1 cup chopped)
2 Tablespoons tahini
2 Tablespoons olive oil
2 Tablespoons aquafaba (reserved chickpea liquid)
1/8 teaspoon grated ginger
1 teaspoon orange zest
1/4 -1/2 teaspoon salt

Directions:

Put beets through the salt into a Vitamix and puree till smooth.
Add chickpeas and puree till smooth, using the stick that comes with the Vitamix to keep things moving. You can always add more oil or aquafaba if you want, but I found that 2 Tablespoons of each was plenty.