Farmers Market are full of great winter produce now a days and I can't resist but visit pretty much every weekend! On one such recent visit I picked up big (really big ) bunch of beet roots! Did I plan already in my head on how I am gonna use it? Well, Yes!
Past few days I was thinking upon hummus variations I could do and I came across this pink food challenge that's happening on YouTube where they are using beet root in pretty much every thing! So I got my variation, Beet Root Hummus!
Other one was pretty simple of adding fresh cilantro and Mint from my tiny kitchen garden! Trust me this was best ever combination!
Out of these 2 my new favorite is of course green one ! It was so delicious that I kept eating it with pretty much every meal!!
Making hummus at home is just fun activity!!
Beet root hummus:
Ingredients: ¼ cup of beet puree 1 cup cooked chickpeas 4-6 garlic cloves Salt to taste 4 tbsp tahini 1 tbsp olive oil
Blend this all into a food processor to medium consistency. You can keep it chunky it you like or make it smooth.
Mint Cilantro hummus:
Ingredients: 1 cup cooked chickpeas ¼ cup cilantro ¼ cup of mint 4-6 garlic cloves 4 tbsp Tahini 1 tbsp olive oil
Blend this all into a food processor to medium consistency. You can keep it chunky it you like or make it smooth.
