This Creamy Beet Hummus is so addicting! Seriously, I can not stop eating this!
I know what you’re thinking… Beets + Hummus? It may sound like a weird combo, but the flavors of everything mixed in just blend together so well! Plus the color looks so beautiful!
Today we’re getting ready to head out of town for a long New Year’s weekend. We’re planning on leaving in about 3 hours, and I have zero things packed in my suitcase. I haven’t even gotten my suitcase out of the closet to begin packing. Ahhh, nothing like waiting til the last minute!
Over the years of traveling I’ve gotten pretty good at packing, so I pretty much know what I need. I can quickly pack everything I need for 5 days into a small carry on and be on my merry way. I’m actually thinking of putting together a travel post on packing tips, would that be helpful to any of you? If so, feel free to comment below and let me know! 🙂
We’re not going too far, just over to the Gulf Coast of Florida near Sarasota which is about 3 hours from where we live.
It’s not really a vacation, but more of a scoping out the area since we’re looking at making yet another big move! We haven’t really told anyone yet, but we’re looking to relocate by this summer to either the Sarasota or Clearwater area. Have any of you lived or visited and had experiences there? I would love to hear any tips, because I am completely unfamiliar with the area.
When we made the big move from Minnesota to Florida almost 3 years ago we really didn’t have time to explore much of Florida to see where we wanted to live. We just sort of picked a place and went with it.
We’ve loved living on the Atlantic Coast, and we’ve been able to explore almost every area up and down this side of the coast, but we don’t really feel ‘at home’ here. Sometimes I wonder if I’ll ever feel ‘at home’ anywhere. I have an extreme case of wander lust and always feel the need to keep on moving and exploring. Is that a good thing? Maybe. I don’t know, but it feels right to me.
It’s time for a change, and I for one am ready for this New Year to begin. There’s going to be lots of big changes this year and I am really excited for a new beginning!
Now getting back to this hummus… and then I must pack!
I actually found it easier to roast the Beets a day before making this. You want the Beets to be cold before mixing them in.
Beets can be a bit messy, so my advise is to not wear anything white while making this.
Cut the ends off of the Beets including the stem and leave the skin on for roasting. Wrap each Beet into a sheet of tin foil (kind of like how you would bake a potato). Place them on a baking sheet just in case any juice leaks out while roasting.
Once the Beets are cooled remove the skin with a vegetable peeler or small knife.
Add them to a Food Processor along with Chickpeas, Tahini, Garlic, EVOO, Salt, Pepper, and Water.
Pulse for about 30 seconds until smooth and creamy. You may have to stop the food processor a few times to scrape down the sides to get everything blended in.
Then serve with your favorite veggies or pita chips!
Wishing everyone a safe and Happy New Year!
- 2 small Beets
- 1 15oz can Chickpeas drained and rinsed
- 3 Tbs Tahini
- 1 large Garlic Clove
- 3 Tbs EVOO (extra virgin olive oil)
- ½ tsp ground Sea Salt
- ¼ tsp ground Black Pepper
- ¼ cup Water
- *Beets can be roasted a day ahead of time and refrigerated before making the hummus.
- Preheat oven to 375 degrees Fahrenheit.
- Wash Beets and remove stems.
- Wrap up Beets individually in tin foil and place on a baking sheet.
- Roast in the oven for about 40 minutes until Beets can be pierced easily with a fork.
- Remove and let cool or refrigerate until ready to use.
- Place all ingredients in a food processor and pulse 30 seconds until smooth.
- Serve with your favorite veggies or chips.
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