Super creamy hummus with beets, and a touch of lemon. Yep, it tastes exactly how is sounds. DELISH!
I’ve been a super huge fan of Greek and Mediterranean foods for as long as I can remember and I’m not sure where it all began, but somehow I think a spoonful of hummus had something to do with it. A spoonful of hummus lightly spread onto a slice of warm, toasted pita bread. Ahhhhh, I can’t think of a better food love story to be honest.
However, when I began my healthier lifestyle journey, I think that’s when my love for Meditterean food REALLY blossomed. I found majority of the meals that I began to love consisted of perfectly grilled meats, an abundance of fresh veggies and tons of yummy sauces. Totally right down my taste bud ally.
I have to give a shout out to Mama Pita for being one of my favorite Meditteranean restaurants of all time. If you’re living in the Plano/ DFW area I HIGHLY recommend you swing by there. You will not be disappointed. In addition to their food being SO DANG GOOD, they are certainly not lacking in the hummus & dip department with 6 delicious varieties to choose from. My personal favorite is their beet hummus (what?!) which is literally amaze. Like so amaze that I had to figure out a way to have that hummus at home..at all times, should a major beet hummus craving set in that needs immediate attention.
Enter: this super creamy, super easy, Lemon Beet Hummus. It’s such a simple variation of the traditional hummus, but those few ingredients make a HUGE difference. Like SO huge, guys.
Now the highlight of this recipe is truly the food processor. I bet you thought I was going to say beets, didn’t you? 😉 It is true, beets are pretty awesome at making this hummus drool-worthy, but the key to getting a really creamy hummus all goes down to a good, powerful food processor. I personally use the NINJA brand which I will vouch pretty much wears the cape in my kitchen.
This recipe is super easy to whip together in 15 minutes by just using canned beets, canned chickpeas, lemon juice and a few everyday pantry ingredients. The end result? A bowlful of nomworthy nomness, ready for spreading onto warm, toasted pita or for dipping veggies in to give them that zing!
And can we also talk about the color for a second? I don’t know about you my friends, but that vibrant crimson color is an attention grabber for sure. A spoonful of this beet hummus gives the perfect amount of life to any healthy veggie dish. Just like the recipe that I have coming up this week that you’ll want to be nose diving into all summer 😉
Yields 16 Servings 2 Tablespoons Ingredients Instructions Notes Optional: serve with a side of toasted pita bread or with a selection of vegetables
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