Happy Spring! Yes, there’s still snow on the ground, but the sun is out and the temperature is above zero – just let me have this! With the changing season, I am starting to think about patio season and backyard parties. Do you want an easy and tasty dish to bring to your next get together? This beet and cherry hummus is fresh and addictive with just the right amount of sweet and garlicky. I used frozen dark cherries and I find they really blend well with the beets but I also suggest using fresh red cherries if you want to have a more tart flavour.

Want a creamier hummus? Make sure to peel the chickpeas before tossing them into the food processor. Want to save a bit more time? Skip the peeling (if you don’t mind a grainier texture) and also buy canned instead of fresh beets.

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Easy Beets and Cherry Hummus

Prep Time:  10-20 minutes
Cooking Time: 5 minutes
Makes: 2.5 cups

INGREDIENTS

¼ cup of tahini

1 garlic clove minced

Juice of half a lemon

1 19 oz can of low sodium chickpeas, drained except for 2 tbs of reserved liquid (aquafaba)

2 beets steamed and sliced or 1 14 oz can of beets, drained

1 cup of dark cherries

½ tsp of cayenne

½ tsp of paprika

¼ cup of olive oil

Salt and pepper to taste

INSTRUCTIONS

Using a food processor, blend the tahini, garlic, lemon juice and aquafaba until smooth.

Add the chickpeas, cherries, cayenne and paprika and blend while slowly pouring in the olive oil. Continue blending until desired consistency.

Salt and pepper to taste.