- 2 medium roasted (or otherwise cooked) beets (about 8 ounces, peeled; (here are 2 easy methods)
- 1 (15-ounce) can (or 1 3/4 cups cooked) garbanzo beans (drain and rinse, reserving a few tablespoons of the liquid)
- 3 tablespoons almond butter (may substitute tahini)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon balsamic vinegar
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt and a few turns of the pepper mill
Roughly chop the cooked and peeled beets, and then place them in a food processor along with the garbanzo beans. Briefly process, scrape down the sides, and then add the remaining ingredients on top. (This prevents these ingredients from getting trapped under the blade.) Blend until smooth, scraping down the sides once or twice, as needed.
If you would like the consistency of the hummus to be thinner, add some of the reserved liquid, a tablespoon at a time, until the desired consistency is achieved. If you forgot to reserve the liquid, you may use water or olive oil. (I often don’t add any additional liquid.) At this point feel free to taste and adjust the seasonings, adding an extra squeeze of lemon juice, if desired.
Serve with raw veggies dippers (carrots, celery, cucumbers, radishes, etc.), pita chips, crackers (We love Mary’s Gone Crackers Super Seedy variety), or use as a sandwich spread. The hummus will keep in the fridge for up to a week.
the fountain avenue kitchen https://fountainavenuekitchen.com/