Recipe:

/ˈresəˌpē/

3tbsp EVOO

1 Beet Roasted and Peeled

3 Cloves Minced Garlic

1 Can Garbanzo Beans

2/3 Cups Tahini

2tsp Curry

2tsp Cumin

1/2 Lemon juice

1tsp Turmeric

1tsp White Pepper

Salt

Parsley

Pomegranate Seeds

Pistachios

Serve with:

Chips

Pita

Veggies

Let’s just say I wasn’t quite ready to let go of Valentines day. So I present to you the loveliest, pinkest, bestest beet hummus all you lovers and singles alike will ever have. Plus, it’s like really aesthetically pleasing.

Roasting the beets takes a minute so definitely plan ahead. And don’t forget them in there and nearly start the house on fire… wasn’t me. Wash and drizzle with olive oil and salt. Wrap in tin foil and bake at 400° for 1 hour. The skin should peel off when it’s done.

In a food processor or blender, mix garbanzo beans, tahini, beet, garlic, lemon juice and spices. As it’s blending pour in olive oil. If the consistency is too thick, a trick I’ve learned is to toss in an ice cube to fluff it up. To serve sprinkle some flaky sea salt, pistachios, pomegranate seeds and parsley. I’m a pita person myself but go wild with your preferred vehicle of dippers.

Happy Hummusing!