This pink hummus is nutritious and tasty. Use it as a spread on toast or as a dip with your favorite veggies. It also would be great when hosting friends over since it just looks so festive!
Step 1. In the food processor, place beets, chickpeas, tahini, balsamic vinegar, salt. Pulse till well blended and smooth.
Step 2. Add pecans last, gently pulse so they'll be crushed into small pieces but not completely blended.
I used “oven-cooked” beets that were roasted in the tin foil the day before. To save time you can purchase already pre-cooked beets.
To roast beet in the oven: preheat oven to 400. Peel and cube beets, make a pocket out of tin foil, place beets inside, and roast for about 20 minutes tightly closed in the “pocket.”
Serve with some with crackers, sliced vegetables, or as a spread for the toast or sandwich.
If serving as beet spread on toast, these would make great toppings: