- 12 ounces beets, cooked and peeled*
- 1 (14-ounce) can garbanzo beans, drained but reserve ¼ cup. of the liquid
- Juice of ½ lemon
- ¼ cup tahini
- 3 cloves garlic, peeled
- 3 Tbsp. Thrive Culinary Algae Oil, divided
- ¼ cup reserved liquid from garbanzo beans
- ½ – 1 tsp. salt, to taste
- Optional: Chopped parsley, sesame seeds, chopped pistachios (or pumpkin seeds for nut-free), coarse or flaked sea salt
*Cooked beets by roasting or steaming them. Precooked beets are also a great option to save time.
- Place beets, beans, lemon juice, tahini, and garlic cloves in the bowl of a food processor (or high-power blender). Add 2 Tbsp. oil and start blending.
- With the food processor running, slowly drizzle remaining tablespoon of oil through the chute in the lid and blend until smooth, stopping to scrape down the sides as needed.
- If the hummus is too thick to blend at this point, stream in the reserved liquid from the beans one tablespoon at a time until your desired consistency is achieved.
- Taste and season with salt to taste.
- To serve, sprinkle with desired toppings and drizzle with additional oil if desired.
- Store unused hummus in the fridge for up to 5 days.
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- Serving Size: ¼ cup
- Calories: 138
- Sugar: 1g
- Sodium: 155mg
- Fat: 10g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g