Beet Hummus with Cymbiotika
Recipes

Beet Hummus with Cymbiotika

You can't BEET this hummus!

Ingredients

2 medium beets, peeled and diced

2 tbsp Sizzle

1 can chickpeas, drained and rinsed

3 tbsp tahini 

2 tbsp fresh lemon juice 

2 cloves garlic, minced 

1 tsp ground cumin 

Salt to taste 

¼ cup water (as needed for consistency)

2 tbsp Drizzle

Fresh herbs (e.g. parsley or cilantro) chopped 

Sesame seeds or pine nuts (optional) 

Instructions

Active Time: 10 Minutes

Full Time: 40 Minutes

1

Preheat your oven to 400F (200C). 

2

Placed the diced beets on a baking sheet and toss with Sizzle, making sure they are evenly coated. 

3

Roast the beets in the oven for about 25-30 minutes, or until they are tender and easily pierced with a fork. Let them cool slightly. 

4

In a food processor, combine the roasted beets, chickpeas, tahini, lemon juice, garlic, cumin, and salt. 

5

Blend until smooth, adding water a little at a time until you reach your desired consistency. You may need to stop and scrape down the sides of the processor a few times to ensure everything is well combined. 

6

Transfer the beet hummus to a serving bowl. 

7

Drizzle a generous amount of Drizzle over the top. 

8

Garnish with fresh herbs and sprinkle of seeds or pine nuts (optional). 

9

Serve the beet hummus with pita bread, vegetable sticks, or as a spread on sandwiches and wraps. Enjoy!