The affinity for this dip rests primarily in its luscious color! Who can resist that shade of fuchsia as we certainly eat with our eyes! Beets are a true superfood and a wonderful way to add sweetness to any dish, that aforementioned color, and a ton of vitamin c, fiber, potassium and manganese. Using them in hummus gives a nice twist to a mediterranean classic.
1 can garbanzo beans, rinsed
2 garlic cloves
1 large red beet, roasted, peeled and cooled*
1 tsp of salt
2 tablespoons tahini
1/2 cup Olive Oil
1 tsp Zaatar
2 tablespoons lemon juice
1 tsp lemon zest
Place all ingredients into a food processor and blend until smooth. Taste and adjust seasoning. Serve with chips, pita or veggies.
*to roast beets, remove stems and leaves and wrap in tin foil. Place in 400 degree oven and roast until easily pierced with a knife. Rub off skin and cool.