It’s that time of year again. It’s Valentine’s Day, and everything is dripping in chocolate. But us? Not a bit of fudge in sight. We’re over here working on our appetizer game, and enjoying every bite. This beet hummus is chickpea-free and the most brilliant color of fuchsia. It’s perfectly romantic without being over-the-top, especially if you pair it with rosemary crackers for easy dipping.
You can also serve this beet hummus with sliced baguette and snack away. Or, use it as a spread in your favorite sandwich or wrap. This dip is so versatile and easy to make, you’ll find yourself coming back to it again and again. A word of advice, protect your prep and cutting surfaces when handling the roasted beets. The juice is beautiful, but it stains! You can wear gloves to protect your fingers, but the color will come out after a good washing with hot water and soap. Unfortunately, I can’t say the same for your countertops. You’ll also find this recipe in our Valentine’s Day Vegan Charcuterie Board spread!Print
- ½ pounds beets, trimmed
- 1/3 cup tahini
- 2 Tbsp. lemon juice
- 1 garlic clove, minced
- ¾ tsp. salt
- 2–3 Tbsp. non-dairy milk (as needed)
- Fresh dill, chopped (optional)
- Preheat oven to 350F. Wrap beets in aluminum foil, place them on a baking sheet, and roast for an hour, or until tender.
- Once the beets have cooled, peel and quarter them. Add the peeled beets, tahini, lemon juice, garlic and salt to a food processor. Blend until smooth, adding the non-dairy milk 1 tablespoon at a time as necessary.
- Scoop hummus into a serving bowl and garnish with fresh dill, if using.