Looking for a delightful, healthy snack? Make Barbie Hummus!
This lemony beet hummus has a wonderful earthiness. It’s the perfect appetizer served with pita bread or veggies. Plus, it’s so girly and fun!
Boiling the chickpeas with a bit of baking soda makes for an ultra creamy texture plus you don’t have to take the time to pinch off the skins.
This hummus should admittedly be much more pink. Sadly my store was out of fresh beets! I was horrified because I roast beets all the time and they’re so vibrant. (Just look at this gorgeous Barbie pink beet salad for instance.) I had to make do with prepackaged baby beets, which don’t have nearly the same pink color as fresh beets but my hummus still tasted delicious!
1 can chickpeas
1 tsp baking soda
1/2 cup water from boiling chickpeas
3 medium beets, roasted and peeled
2 Tbsp tahini
Zest and juice of 1 lemon
1 tsp salt
1 tsp garlic powder
2 Tbsp olive oil
- Drain chickpeas, then transfer to a pot and cover with one inch of water. Add baking soda, bring to a boil, then let simmer for about 20 minutes or starting to fall apart. Reserve 1/2 cup of water from chickpeas, then drain.
- In a food processor, blend the chickpeas with the water. Add all other ingredients and blend thoroughly. Adjust salt, garlic powder, and lemon to your liking.
To roast beets: Preheat oven to 375 degrees Fahrenheit. Wrap beets in a foil packet, place the foil packet on a baking tray, and bake for 40-50 mins until a knife inserted in the center pierces the beets easily. Unwrap and set aside until cool enough to handle, then pull the skins off.