Can’t Beet This: Ten-Minute Pink Hummus

Grab this

• 1 can (398 mL) chickpeas, drained and rinsed (about 1 1/2 cups)
• 1 small cooked beet, roughly chopped (about 100 g)
• 2 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1 small garlic clove, peeled
• 1/2 tsp ground cumin
• 1/4 tsp fine salt, plus more to taste
• 2–5 tbsp cold water, as needed
• 1 tbsp chopped fresh parsley, optional
• Fresh vegetables, pita or crackers, for serving, optional

Do this

1. Put the chickpeas, beet, tahini, lemon juice, olive oil, garlic, cumin, salt and 2 tablespoons of cold water in a food processor or high-speed blender.
2. Blend for 1–2 minutes, stopping to scrape down the sides. Add more cold water 1 tablespoon at a time until the hummus is smooth and scoopable.
3. Taste and add another squeeze of lemon or pinch of salt if desired.
4. Spoon into a shallow bowl, swirl the top and scatter with parsley. Serve right away with vegetables, pita or crackers, or chill until needed.