- 1 beet
- 2 cloves garlic
- 1 can (15oz) garbanzo beans, rinsed (I like to use no-salt-added)
- The juice of 1 small lemon (~4 Tbsp, if you aren't inclined to juice one yourself--it's better fresh though)
- 2 Tbsp Tahini
- 1/4 cup olive oil
- 1 tsp salt
|You may notice an absence of tahini. Sadly, I was out. But I|
will be pureeing some in with a few spoonfuls of the hummus
after my next grocery trip, and then adding it back in!
I wish I had found this recipe sooner, it would have made an awesome baby food!
If you don't roast the garlic, the hummus will have quite a bit more kick/bite. I always roast it, because I prefer the flavor of roasted garlic.
I've used other vegetables on occasion, to make other colors. Carrots make a good orange. Spinach can make a green, but it's more of a speckled green than a consistent color. Some day, I intend to complete the rainbow!
I've become completely obsessed with hummus. Do you like hummus?
Peanut Allergy Slap Bracelets are still available!
Linking up at Allergy Free Wednesdays and Gluten Free Fridays
Also shared at Corn-Free Everyday Link Party (and thanks for the invite!)