This recipe would be perfect for Valentine’s Day. Or for a Pepto-Bismol themed brunch. After the last hummus recipe I wanted something that didn’t quite have the same overpowering savory taste of olives and garlic that instead would be suited for Springtime. This is definitely the kind of hummus I’d plop on a salad and eat with vegetables since the flavor is so light. It’ll definitely draw eyes with a color like that.
Sweet Beet Hummus
- 2 cups chickpeas
- 1/2 cup beets, loosely cut
- 1/2 Tablespoon vinegar
- 1/4 teaspoon salt
- ~2 Tablespoons olive oil
- 2 Tablespoons honey
Pour the chickpeas into the food processor.
Add in the beets, honey, and salt and begin to blend. While blending, slowly pour in the vinegar and olive oil until the hummus becomes smooth and runny.
I’m not sure if it can cure nausea, heartburn, indigestion, upset stomach, or diarrhea, but if you’re eating hummus to begin with that’s a pretty good start towards your health.