Turn regular hummus into a colorful, healthier dip by adding beets! This is the perfect use for leftover beets you don't know what to do with. Serve with vegetables or pita wedges.
- 2 small cooked beets, chopped
- 1 (15 ounce) can chickpeas, drained with liquid reserved
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 clove garlic, minced
- ¾ teaspoon salt
- ¼ teaspoon cumin
- Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.