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Nothing beats a beautiful, yummy dip made with sweet beets.
1 cup chickpeas, cooked
2 medium beets, boiled
1 tablespoon tahini
Juice of 1/2 lime
1 small garlic clove
Salt, to taste
3 1/3 tablespoons olive oil, divided
Fresh ground black pepper, to taste
1 tablespoon white sesame seeds, for garnish
Let's get Cooking...
In a food processor, grind the chickpeas, beets, tahini, lime juice, garlic, salt and 1 tablespoon of olive oil into a paste. Set aside.
Cut the bread into triangles, sprinkle with olive oil, season with salt and thyme, and bake in preheated oven at 350 degrees for approximately 20 minutes, or until toasted.
Transfer hummus to a bowl, sprinkle with olive oil and garnish with sesame seeds, pepper and thyme leaves.
Serve with pita bread.
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