“At harvest time, take a moment to admire the wonderful colors in nature, like the vibrant purple tones of beets,” says Sanna Länsivierto. The gluten-free crispbread with seeds is the perfect match for this beet hummus. Both recipes are quick and easy to make.
Beet Hummus Recipe
- 3 to 4 beets, peeled
- 8 ounces chickpeas, rinsed and drained
- 3 tablespoons olive oil
- 2 tablespoons tahini
- 1½ teaspoons lemon juice
- About ¼ cup water
- Salt and pepperSanna Länsivierto to taste
- Coarse salt and arugula to garnish
1. Steam beets. Place beets, chickpeas, olive oil, tahini, and juice in a blender or food processor; blend until smooth. Gradually add water to create the right texture. Season with salt and pepper, and garnish with salt flakes and arugula.
Recipe and Styling by Sanna Länsivierto