Hummus is such an easy way to amp up your protein. It’s a healthier alternative to your traditional creamy dips and spreads, takes minimal ingredients to make and can be personalized so many ways. I’ve experimented with a beautiful basic beet hummus and come up with two easy ways to amp up the base! I absolutely love the vibrant color the beets turn it and with summer in full swing I cannot wait to make this many more times with the fresh beets from our garden!
~Feta Mint Beet Hummus~
Here’s my base recipe for beet hummus:
- 1 can chickpeas, drained and rinsed
- 3-4 medium beets, peeled, diced and steamed (and drained) or roasted
- 2 cloves garlic
- juice from 2 lemons
- 1 tbsp tahini
- 2 tsp dried parsley or 3 tbsp fresh
- 2-4 tbsp olive oil
- salt and pepper to taste
Blend everything together in your food processor, add a splash or two of water if necessary to smooth out the hummus.
- For the first rendition of beet hummus add crumbled feta, chili flakes and fresh chopped mint…Feta Mint Beet Hummus. (Swap out the mint for a handful of fresh dill for yet another way to devour this recipe!). We enjoyed ours with fresh grilled flatbread but it would also be great atop your favourite veggie burger or turkey burger or in your falafel pita.
- For the second rendition add 1 tsp mustard powder and 2 tbsp jarred horseradish…Horseradish Beet Hummus. It’s delicious with traditional veggie sticks or on a roast beef sandwich with grated carrots, cucumber and lettuce.
~Horseradish Beet Hummus~
**As a side note, tonight I used my fabulous pizza dough recipe (posted in ‘Nosh’ awhile back) and grilled each side of the flat bread on my BBQ. I topped the largest crust with mozzarella, grilled veggies (mushrooms, onions, red bell peppers), halved cherry tomatoes, fresh thyme and basil and pepperoni and continued to cook it on the grill. We enjoyed this pizza alongside a plain flatbread liberally topped with the feta mint beet hummus…now THAT was beautiful!!!**