Beetroot Artichoke Hummus

This beet-artichoke hummus is a delicious and striking blend of chickpeas,
beets, artichoke hearts, tahini and seasonings. An easy gluten-free side or
snack!

Servings: 8 servings

Author: Beth

Prep Time
15 minutes

Course:

Side Dish Snack

Cuisine:

Mediterranean

Keywords:

dip hummus beet artichoke hummus beet hummus easy side dish sesame tahini

🧂 Ingredients

1½ cups cooked chickpeas

cooking liquid and a few beans reserved *
1 medium

2-3 inch beet, boiled, peeled and chopped
½ cup jarred artichoke hearts plus about 2 tablespoonfuls of the marinade
2 cloves garlic

pressed
3 tablespoons tahini
2 tablespoons olive oil

optional, see note
1-2 tablespoons lemon juice
½-1 teaspoon salt

to taste

Instructions

1 Place the drained chickpeas and garlic into a food processor and blend until
smooth, about 1 minute.
2 Add the beet, the artichoke hearts and their marinade, and the tahini and blend
until a uniform color.
3 Add lemon juice, salt and the optional olive oil [https://amzn.to/3mAyLk3]. If
needed to thin your hummus, pour in 1 tablespoon (or more) of chickpea cooking
liquid and blend to mix.
4 If the hummus is too thick, add more cooking liquid. To adjust the seasonings,
add more lemon juice or salt.
5 Garnish with extra chickpeas, sesame seeds and a sprinkle of minced parsley,
basil or cilantro. Serve the hummus with pita or chips or fresh vegetables.