Roasted Beet Hummus

Oh, I love hummus. There are so many kinds that I have tried over the years, so many modifications I made to my own hummus, but this is something new (for me). Roasted beet hummus, guys! Look at this vibrant color, it speaks to me and it says: "Eat me!"

Ingredients:

• 1 medium roasted beet;
• 15 oz can of chickpeas;
• juice of 1 lemon;
• 1/4 cup tahini paste with its oil;
• 2 tb.spoons EVOO + extra for serving;
• 2-3 large cloves of garlic;
• roasted pine nuts for serving;
• parsley flakes for serving;
• sesame and flax seeds for serving.
  Spices:
  salt, ground cumin, ground coriander, paprika. I think these are the most common spices to throw into your hummus. I used a mix of spices I purchased a while back that consists of the following: coriander, caraway, fennel, cumin, turmeric, cloves, nutmeg, cardamom, chili pepper, garlic. I love this mix and use it for both my hummus and falafel whenever I make some, it's been a minute though.

Directions:

1. Oohh! My favorite part. Get your food processor ready and place all of the ingredients in.

2. Pulse into a creamy, smooth paste. Adjust the spice level if needed.

3. Top this pink beauty with some roasted pine nuts, parsley flakes, some sesame seeds or any other kind of toppings you fancy.
   Serve hummus with pita bread or chips, your favorite veggies, or use it as a salad dressing. Yeah, you know how they serve salad with some carrot-ginger dressing that has a similar texture? I feel like this hummus is a good alternative to it, well, maybe then just add sesame seed oil to it instead of EVOO. Enjoy!

The images were taken with a Canon EOS 5D Mark III and a Canon EF - 24-105mm - F/4 lens.

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