A Taste of Fall Recipe: Ruby Beet Hummus

Prep: 15 minutes • Cook: None if using
cooked beets • Makes: About 2 cups (500 mL)

This colourful dip turns earthy fall beets and pantry-friendly chickpeas into a smooth snack or sandwich spread.

Ingredients

• 2 medium cooked beets, peeled and chopped, or 1 can (398 mL) sliced beets, drained

• 1 cup (250 mL) no-salt-added canned chickpeas, drained and rinsed

• 1/4 cup (60 mL) tahini

• 1/4 cup (60 mL) water, plus more as needed

• 3 Tbsp (45 mL) lemon juice

• 1 Tbsp (15 mL) olive oil

• 1 small clove garlic, minced

• 1/2 tsp (2 mL) ground cumin

• Whole-grain pita, crackers or soft-cooked vegetables, for serving

Directions

1. Place the beets, chickpeas, tahini, water, lemon juice, olive oil, garlic and cumin in a food processor.

2. Blend until very smooth, stopping to scrape down the sides. Add extra water, one tablespoon at a time, if needed.

3. Serve immediately or cover and refrigerate for up to three days.

Tip: Canned beets make this recipe especially quick; draining them well prevents a watery dip.

Healthy-aging highlight

Chickpeas and tahini offer plant protein, fibre, iron and zinc. Pair the hummus with whole-grain pita or spread it on a sandwich to make a snack or meal more substantial.