This recipe for Beet Hummus with Veggies originally appeared in the Spring 2018 issue of Paprika Southern. to see the full feature in which it appeared, Brunch In Bloom, along with tons of other spring inspiration, including spring fashion featuring the illustrations of Kristie Duncan, a guide on how to begin a lifelong art collection, botanic-infused wellness recipes to reinvigorate your hair and scalp after a long winter, and much more, order a back copy of our Spring 2018 issue now.
Beet Hummus with Veggies Recipe
1 medium sized beet
1 15 oz. can white beans, such as canellini, drained
Juice of one lemon
Salt and ground pepper, to taste
2 cloves of garlic, chopped
2 tsp. ground cumin
1/2 cup tahini paste
1/4 cup extra virgin olive oil
1/4 cup Greek yogurt
Fresh herbs, such as thyme or flat leaf parsley
Chopped veggies, to serve
Preheat oven to 425°F. Wash and trim beet. Rub with olive oil and wrap in aluminum foil. Roast in oven for 45-60 minutes, or until beet is tender. Cool completely and chop into chunks.
In a food processor, combine beans, chunks of beets, lemon juice, garlic, cumin, and Tahini. Combine until smooth. Slowly drizzle in olive oil.
To serve, swirl Greek yogurt over the top of the hummus. Top with fresh herbs, such as thyme or flat leaf parsley, and sesame seeds, and serve with fresh chopped veggies.
Paprika Southern is a quarterly print publication inspiring creative and intentional living. See this recipe and much more when you order the Spring 2018 issue of Paprika Southern, or become a subscriber to entitle you to a full year of seasonal inspiration and creative ideas to inspire your everyday.