Beet Hummus & Pita Chips

If you've never had hummus made from scratch, you are MISSING out. If you've never had hummus that's the color of your favorite nail polish, you are missing out EVEN HARDER. Not to fear, I have the recipe right here for you, and it's surprisingly easy.

At the running store where I work, we started selling the cookbook Run Fast, Eat Slow. Whenever there weren't any customers in the store, I liked to flip through the different recipes. As soon as I saw the page of bright pink hummus, I was hooked and asked for the book for Christmas. It's full of recipes that are great for pre-run, post-run, and every meal in between. So far, I've only made the hummus and pita chips but I'm super excited to try more recipes.

Without further adieu....
the ingredients:
1 can of chickpeas, rinsed and drained
2 TBS tahini (it's ground sesame seeds and is sold at Trader Joe's)
1 clove of garlic
3 TBS fresh-squeezed lemon juice
1/4 cup olive oil
3/4 tsp salt
1 medium roasted beet (or 4 baby beets from Trader Joe's)

the process:
1. Throw it all in your food processer or high power blender and grind until it's smooth, using a rubber spatula to scrape the sides
2. Top with flaky salt and cilantro

the ingredients:
6 whole wheat pita pockets
3/4 tsp flaky salt
1 tsp dried oregano
1/2 olive oil

the process:
1. Preheat oven to 300 degrees
2. Run a knife along the edge of the pita pocket to separate it into two rounds
3. Cut the pitas into triangles your desired size
4. Brush with olive oil with a silicone brush
5. Sprinkle with oregano and salt
6. Bake for 20 minutes then cool

stay sunny


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