Beets need a new PR team. They’re packed with antioxidants, fiber, and essential minerals, plus they give recipes a super pretty color … yet they’re rarely top of mind when we’re cooking. That’s about to change with this pink hummus—AKA beet hummus—recipe that Nikki Baumel of My Sweet Belly shared with us.
“I love this recipe because it’s super simple to make and is a great source of clean energy and protein,” Nikki says. When she says it’s super simple to make, she means super simple; all you need is a blender. Those of us who don’t like the taste of beets shouldn’t write this recipe off. It uses beetroot powder (dehydrated and ground beets), which has a more neutral flavor than fresh or canned beets, but still offers the benefits.
Nikki recommends this hummus as a dip for fresh, sliced veggies, or as a spread for crackers and sandwiches. Read on to get the full step-by-step recipe.
Show us how you recreate (or modify) this delicious recipe and use hashtag #pooshpalate for a chance to be featured on our social.