We like to make a batch of this recipe every time we make regular hummus, tabouli, and other Mediterranean salads. This colourful Hummus and beets recipe adds colour and playful flavour offering a nice contrast to the meal.

540 mL can of chickpeas
3 cloves garlic, peeled
3 beets, peeled, diced, and cooked
62.5 mL (¼ cup) beet juice
60 mL (1 Tbsp) tahini
10 mL (2 tsp) sea salt
juice of 2 lemons
extra virgin olive oil

Drain and rinse the chickpeas, discarding the canning fluid. Peel and dice the beets to 1cm (½”) cubes. Put them in a saucepan and just cover with water. Bring to a boil, cover, lower to a simmer, and cook until they are very tender – about 25 minutes. The beets need to be bordering on mushy. Set aside some of the cooking water (beet juice). Allow beets to cool.

Place all of the ingredients in a food processor, reserving half the salt and half the lemon juice. Process until smooth, and taste – adjust with more salt and lemon juice if necessary. If the beets were still warm, refrigerate the hummus until cool. Drizzle with olive oil and serve.