Don’t Get Beet Hummus Recipe

Don't Get Beet Hummus Recipe

Picture: Alan Weiner

By Shalane Flanagan and Elyse Kopecky, authors of the Run Quick. Eat Sluggish. Cookbook

In case you’re nonetheless not making your individual hummus from scratch, then this recipe will get you hooked. The colour alone will lure your friends to the desk. Then you possibly can inform them your hummus is made with purple tulips — or allow them to in on the true secret. Plan forward and easily wrap a beet in foil and toss it within the oven with no matter else you’re cooking. That approach, once you wish to make this hummus, you’ll be prepared!

RELATED: Inside Shalane Flanagan and Elyse Kopecky’s Run Quick. Eat Sluggish. 

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 web page 29), peeled, and quartered
1 clove garlic
2 tablespoons tahini
Three tablespoons contemporary lemon juice
1/four cup extra-virgin olive oil
3/four teaspoon superb sea salt
Elective garnishes: chopped cilantro, flaky sea salt, olive oil


  • In a meals processor or high-speed blender, mix the chickpeas, beet, garlic, tahini, lemon juice, olive oil and salt. Course of on excessive till easy, stopping as wanted to scrape down the edges and beneath the blade with a rubber spatula.
  • Switch 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 Quick. Eat Sluggish. by Shalane Flanagan and Elyse Kopecky. Copyright © 2016 by Shalane Flanagan and Elyse Kopecky. Reprinted by permission of Rodale Wellness.

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