Best with White Wine & Balsamic Beets

Hummus w/ White Wine + Balsamic Beets and Spring Vegetables

Prep Time: 20 min Servings: 6

What to do

  1. Make the Hummus: In food processor or blender, blend chickpeas, garlic, lemon juice, chickpea liquid, tahini, oil, cumin and salt until smooth.
  2. To serve, spread Hummus on small platter or in shallow bowl. Drizzle with olive oil; top with beets, radish, carrot, snap peas and pine nuts. Serve with pita bread.

What you’ll Need

For the Hummus:

1 can (15.5 ounces) chickpeas, drained (reserve liquid from can)

2 small garlic cloves

Juice of 1/2 lemon

1/3 cup liquid from chickpea can

1/4 cup tahini

2 tablespoons extra virgin olive oil

1/4 teaspoon ground cumin

1/4 teaspoon kosher salt

For Topping and Serving:

1 tablespoon extra virgin olive oil

1/2 (6.5 oz) package Love Beets White Wine & Balsamic Beets, quartered

1 radish, thinly sliced

1 small carrot, thinly sliced

1/2 cup snap peas

1 tablespoon pine nuts

Pita bread, for serving