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This is the best hummus we’ve ever made- it’s delicate, sweet and velvety. Make this Velvety Beet Hummus in five minutes. It’s a great starter for all palates!
Prep time: 5 minutes
Makes: about 3 to 3-1/2 cups
Ingredients:
One 14-ounce can garbanzo beans, drained
1 to 2 cloves garlic, peeled
2 tablespoons Tahini (this is sesame seed paste, available in Middle Eastern section of supermarkets)
1/2 teaspoon salt
4 tablespoons extra virgin olive oil
4 tablespoons sunflower or safflower oil (or your choice of vegetable oil)
Juice from 1 to 1-1/2 limes
1 cup diced, cooked beets
Directions:
1. In a food processor, combine the garbanzo beans, garlic, Tahini, salt, olive oil, vegetable oil and lime juice.
2. Process to a paste.
3. Add the beets; process the mixture until smooth (you will see tiny specks of beet in the hummus).
4. Taste and, if needed, adjust salt and lime juice levels.
5. Transfer the hummus to a glass or porcelain serving bowl; garnish with olive oil and mint leaves. Serve with pita bread wedges, crackers or tortilla chips.
6. NOTE: This Velvety Beet Hummus can be made up to two days ahead, tightly sealed and refrigerated. Let stand at room temperature 1 hour before serving.
Text & Photograph ©2022 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
