Pretty in Pink Hummus

by: Elizabeth Beals

   Hummus is one of those recipes that, once you get the hang of it, you won't need a recipe anymore. A little of this, and a little of that, whatever your heart desires. I love the color of this hummus, it's so bright and vibrant, I could eat the whole thing in one sitting. It's also a great way to hide veggies from kids and adults a like. I use this hummus for dipping veggies, and also to complete my falafel salads. It also works great as a spread on about anything.

Ingredients:

1 15-oz can of garbanzo beans, drained and rinsed

1 roasted beet, cut in half

1 Roma tomato, cut in half

1 tablespoon fresh garlic, minced

1 lemon juiced, about 2 tablespoons

1 tablespoon tahini 

1-2 tablespoons olive oil

1 teaspoon salt

Tools or Special Equipment:

Food processor with a large bowl.

Preparation and Procedures: 

1. Drain and rinse the garbanzo beans, then place them in the food processor.
2. Add the beet, Roma tomato, garlic, lemon juice, tahini, 1 tablespoon olive oil and salt to the food processor.
3. Pulse the processor until you have a smooth texture, adding another tablespoon of oil  if the texture is too thick. Add the additional oil while the processor is still on.
4. When you reach a creamy and smooth texture you know you're done. It's as easy as that!

Preparation Time:

 Roasting the beets will take about an hour, but if that is already done aprox. 5 minutes of prep.

Longevity:

3-4 days in the icebox, I keep mine in a glass mason jar.