On Wednesdays we eat Pink! Bright Beet Hummus

There is nothing better than colorful, vibrant food.

It isn't often that you get to eat pink.

 I think the

Pink Beet Hummus from the new cookbook, Eat Clean Play Dirty 

by Danielle Duboise and Whitney Tingle is about to change all of that!

It's pretty, it's festive, it's healthy, it's full of antioxidants...

it makes me blush.
So just like in Mean Girls,
On Wednesdays we eat pink, and actually I could eat it any and every day.

Pink Beet Hummus

makes about 3 cups

1 pound red beens (about 2 medium)

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 teaspoon Himalayan salt, or more to taste

1 cup cooked or canned chickpeas, rinsed and drained

1/4 cup tahini

3 tablespoons fresh lemon juice

2 cloves garlic, roughly chopped

Freshly ground black pepper

1 tablespoon black and white sesame seeds, for garnish

1. Preheat the oven to 400 degrees

2, Scrub the beets, drizzle them with 1 teaspoon of the oil and sprinkle with a pinch of the salt. Arrange them on a backing sheet and roast for 40-50 minutes or until you can easily pierce with a knife. Allow the beets to cool completely, then us your hands to gently slip off the skins.

3. Roughly chop the beets and add them to a food processor along with the chickpeas, tahini, lemon juice, garlic, and a few cracks of pepper.  Add 1/4 cup of water and process until very smooth adding more water if you like a thinner hummus.  Store in fridge for up to 1 week.  Garnish with sesame seeds.

Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of East Clean Play Dirty as part of the ABRAMS Dinner Party so there will be more wonderful recipes to come.