Welcome to Single Serving, our new video series showcasing colorful, easily re-createable, and highly Instagrammable recipes for one like a sweet potato egg boat and a molten chocolate ramekin cookie. On this episode, we’re blending up a bright pink hummus (the secret ingredient is beets) and decorating it with a slew of colorful spring veggies. Once you see how silly-easy, delicious, and stunning this recipe can be, you’ll want to pack it for lunch on the regular.
Beet Hummus Bowl
Note: You must use raw red beets to achieve this hot pink hue. If you try this recipe with cooked beets, it will form a pale reddish hummus that sort of resembles raw ground meat. Nope!
- 1/2 fresh red beet, peeled, ends removed, and roughly chopped
- 1/2 cup cooked chickpeas
- 1 Tablespoon tahini
- 1 Tablespoon olive oil, plus more for garnish
- zest of 1/2 lemon
- juice of 1/2 lemon
- pinch garlic powder
- 1/4 teaspoon salt, plus more to taste
- 2 Tablespoons water
- chopped parsley, for garnish
- 3 colorful baby carrots, cut in half
- 1/2 watermelon radish, peeled and sliced into 1/4-inch medallions
- 1/2 golden beet, peeled and sliced into 1/4-inch medallions
- edible flowers, to garnish (optional)
1. In a food processor or high-speed blender, combine beet, chickpeas, tahini, olive oil, lemon zest and juice, garlic, salt, and water. Blend until smooth hummus forms. If needed, at 1 more tablespoon water and/or more salt and blend until smooth.
2. Transfer hummus to a bowl. Drizzle with olive oil and garnish with parsley. Place carrots, watermelon radish, raw beet slices, and edible flowers around hummus to garnish.
Tag us in your hot pink hummus pinks on Instagram @BritandCo.
(Recipe from Anna Monette Roberts, Brit + Co)