Freshly harvested (roasted) beet hummus

I love summer holidays because you actually take the time for drinks before dinner, and with drinks comes more food to snack 🙂 so more legitimate reasons to prepare little dishes and dips. However, and i am sure you were expecting this, there is no point for going to greasy industrial potato chips that will just cover up your taste buds with grease, but maybe you do not want to spend hours in the kitchen either when the rest of your family and friends are chatting and playing outside in the garden or on the beach, which I understand. So, here is a very easy and simple 1 step recipe for a good colorful variation of hummus that should get people happy.

Isn’t this color just unbelievable ? It almost looks fake. But it is not, i promise. We just picked them with the kids the day before and cooked it the next morning to use it in the evening in the dip! #Yummy

1 chopped clove garlic
1 roasted beet roughly cut in cubes
1 cup cooked chickpeas (can is ok)
A dash lemon juice
2 Tbsp olive oil sea salt and freshly ground black pepper to taste

1 step only directions
In a blender puree garlic, beets, peas, lemon juice, and olive oil. Season with salt and pepper.
Serve raw vegetable sticks (celery, brocoli…) or just baked tortilla chips (does not have to be homebaked) or refrigerate in container up to three days.

You can add a little extra extra virgin olive oil before serving. I personally love it because i live the test of pure olive oil so much 🙂 .



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