Brighten up your summer nights with this vibrant hummus. The punchy dip gets a natural fuchsia face-lift with the help of a sweet summertime staple: beets!

If you’ve been to the farmer’s market lately, you’ve likely seen the deep garnet beauties piled high, ready for roasting, sauteing and spiralizing. But before you pop those colourful gems into the oven, consider this tasty snack. The beets require no pre-cooking, but can be roasted if you prefer. Enjoyed with pita wedges, on toast, with vegetables and so much more, you’ll keep finding a home for this addictive dip in your kitchen.

Beet Hummus

Prep Time: 10 minutes
Total Time: 15 minutes
Serves: 6

Ingredients:

Hummus:
1 raw beet, roughly chopped
2 cloves garlic, peeled
1 cup cooked black beans, drained and rinsed if using canned
¼ cup tahini
2 Tbsp lemon juice
1 Tbsp balsamic vinegar (preferably aged)
1 tsp ground cumin
½ tsp salt

Serving:
Whole wheat pita bread
Thinly sliced radishes
Sesame seeds
Fresh herbs of choice

Directions:

Hummus:
1. Pulse beet and garlic in a food processor until finely minced. Add remaining hummus ingredients and puree until smooth.
2. Transfer to a serving bowl.

Assembly:
1. Preheat oven to 375°F.
2. Place pitas on a baking tray and warm for approximately 7 minutes, or until desired temperature.
3. Remove from oven and slice into wedges.
4. Serve with hummus, garnished with radishes, sesame seeds and herbs.