The recipe for this Pink Beet Hummus is too easy so I had to throw together a whole hummus plate… and make some Herb Flatbread Crackers. Sorry, is this photo too bright? Did I get out of hand with the vibrant, oversaturated, delicious vegetables? Ugh. Veggies are just too darn great. If only desserts could keep up!
Whether I’m serving a platter like this for a party or I just want to hang out and watch some movies, I like to load it up with a variety of ingredients. Thinly sliced carrots and cucumber, endive, cheeses, crackers, nuts, baked pita, olives (of course), grape tomatoes are all great for a Beet Hummus Veggie Platter. The only cooking involved with this is wrapping the beets in foil and tossing them in the oven for 45-60 minutes. Once they cool, all the ingredients get processed in a food processor. Go buy some Philadelphia Made Soom Tahini for all your hummus needs.
Those Herb Flatbread Crackers in the lower left of the photo came out great! I followed a recipe from Pinch Of Yum and used freshly minced Sage. Get the recipe here. If you don’t want to take 20 minutes to roll out your own cracker dough, you can cut up some pita bread and bake that. I brushed a little olive oil and za’atar on the pita and baked them for 5 minutes on each side at 400°F. Delish!
It's like hummus, but pink!
- 2 small beets, roasted
- 1 can chick peas, drained and rinsed
- 1 lemon, juiced
- 1 clove garlic
- 2 tbs Soom tahini
- 1/4 cup olive oil
- pinch of salt
- Wrap beets in foil and roast at 400°F for about an hour. Check after 40 minutes to see if a knife can pierce and release from the beet smoothly. Unwrap beets and allow to cool to room temp - about 20 minutes.
- Add all ingredients to a food processor and blend for 5-10 minutes until hummus is smooth.