Beet Hummus with Goat Cheese

 It’s Sunday Funday and this week we’re featuring beets!

This one was tough because I have a beet salad that I love so it’s hard to want to remake it.  Likewise on a great soup.

So I was searching for something different.

Then I spotted beet hummus!

It sounded so different, I just knew I had to try it!

It was everything I hoped it would be!  It was my favorite beet salad, only in dip form!  Loved it!

The only limitation here is the dipping choices.  I usually like pita chips and carrots equally in a traditional hummus.  This one, however, is best with crackers.  The beet flavor and goat cheese are just a bit too much for most vegetables.  Luckily, it was equally delicious on pita chips and tricsuits! 

Try these delicious beet recipes!

• Beet Hummus with Goat Cheese from Amy's Cooking Adventures
• Beet Salad with Goat Cheese from Making Miracles
• Beetroot Vadafrom Mayuri's Jikoni
• Easy Pickled Beets from Food Lust People Love
• Ginger Beetroot and Celery Juice from Cook with Renu
• Kubbah Selek - Semolina Dumpling and Beet Soup from Pandemonium Noshery
• Laal Sabzi /Beetroot Sabzi from Sneha's Recipe
• Roasted Beet Ricotta Gnocchi with Wilted Beet Greens from Culinary Adventures with Camilla
• Roasted Beet Salad from A Day in the Life on the Farm

Beet Hummus with Goat Cheese

Adapted from Bon Appetit

1 large beet (the size of a baseball)

1 (15 ounce) can chickpeas

2 tablespoons lemon juice

2 tablespoons olive oil

2 tablespoons water or bean juice (if needed)

1 clove garlic

1 small handful fresh basil

3 ounces goat cheese

Salt & pepper

Roast or boil the beet until tender.  Cool slightly and peel.

Place all ingredients in a food processor and blend until smooth.  Add water or bean juice to thin, if needed.  Serve room temperature or refrigerated.