Beet the Beet Up Hummus

I am somewhere exactly in the middle of stereotypically girly and not girly. A lot like I’m somewhere in the middle of Leslie Knope and April Ludgate. While I can probably out-belch you and I will never complain about an action movie, I also love dresses and glitter and pink.

I have a whole collection of recipes I want to make because they are pink. A lot of them have beets in them because… well, they’re pink. Obviously. I’m finally getting my ass around to doing it. I made beet hummus. It’s fucking awesome. My version isn’t as brightly colored as other pics of beet hummus on the internet, but I don’t give a fuck because I know my photos aren’t touched up and I know that it’s amazing and delicious.

What pink shit should I make next?

Just… beet it.

Also, it works great if anyone is throwing an ironic, retro, Jersey Shore party. But… please don’t.

Beet the Beet Up Hummus
recipe adapted from Whole Foods

1-14.5 oz can beets, drained
2-15 oz cans chickpeas, drained (do not rinse)
⅓ cup tahini
4 cloves garlic, roughly chopped
zest and juice of 2 lemons
½ tsp salt
¼ tsp cayenne pepper
pita, fresh veggies, crackers (for serving)

Blend all ingredients in a food processor. Refrigerate for at least 4 hours before serving. (Dems flavors gotsta meld.)

Serve with lots of fluffy pita and crunchy veggies or along side some tasty shawarma or falafel.