Creamy Vegan "Ricotta" Beet Hummus

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Recipe Intro From jackfruitfulkitchen

Creamy Vegan "Ricotta" Beet Hummus makes for an easy appetizer for friends or a quick & healthy snack for yourself.  This recipe comes together in a pinch and is as delicious as it is pretty!

Check out our Vegan Hub Page for all things vegan like Vegan Snacks, Vegan Lunch, Vegan Entertaining!

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ingredients

  • 1 medium raw beet, scrubbed and cubed
  • 14 ounces canned chickpeas, drained
  • 1/4 cup aquafaba reserved
  • 1/4 cup runny tahini
  • 1/4 cup vegan ricotta, plus more for topping
  • 1 large lemon, zested and juiced
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 garlic clove, optional

Method

  • Step 1

    Add beet and aquafaba to a food processor and blitz until smooth. Add in chickpeas, tahini, ricotta, lemon juice, maple syrup, salt, pepper, and garlic and blitz on high until creamy.

  • Step 2

    Season to taste. Serve chilled topped with olive oil, parsley, crispy chickpeas and black pepper, alongside crackers, bread, or veggies! Yum.