During this time of the year when you are entertaining more or really anytime you have guests show up and you need a quick and easy appetizer, hummus is one of those dishes.
Keeping your pantry stocked with a few basic ingredients like cans of chickpeas, cans of beets and a jar of tahini makes this an easy recipe to make in the food processor.
It is a sweeter hummus with the addition of the beets and the nice pinkish tone is fun too when served up alongside various veggies and gluten free crackers.
Being gluten free means it is a bit more challenging when entertaining but if you
have some canned goods, lemons, limes and garlic in your fridge plus boxes of gluten free crackers and chips on hand you will be able to serve your guests and family easily.
I also always have celery, carrots, various cheeses and deli meats in my refrigerator too which makes making antipasto platters easy to whip up and serve.
- 1 can beets (398 ml) drained
- 1 can chickpeas (540 ml) rinsed and drained
- 2 cloves garlic
- 1 tbsp tahini
- 1/4 cup olive oil
- juice from 1/2 lemon
- sea salt
- In a food processor add the drained beets and garlic cloves.
- Pulse well.
- Add the drained chickpeas, tahini, lemon juice and olive oil and process until mixture is smooth.
- Sprinkle with sea salt.
- Serve beet hummus with various veggies and gluten free crackers.
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