Beet Hummus with Cinnamon Apple Chips is an easy, healthy snack, appetizer or side dish. And get a load of that awesome bright, pink color!
Beet Hummus with Cinnamon Apple Chips can be made all at once, or in parts. The Cinnamon Apple Chips are a useful recipe all on their own. They last for quite awhile if you keep them in dry storage. The cooking time on those is 2 hours, but the actual prep time is only a few minutes. They are so sweet and crunchy that my kids eat them as a snack on many afternoons. You can use any apples you like for these. I tend to favor varieties with a medium sweetness to tartness ratio like honeycrisp.
The Beet Hummus itself is divine. The rich and creamy smoothness of this dip relies on the quality of your food processor. Alternatively, this dip can be prepared in a blender. It’s important not to use cold ingredients because then it won’t come together nicely. If you roast the beets in advance and refrigerate them, be sure to either warm them slightly or let them sit out until they are room temperature before blending the hummus.
Beet Hummus is such a beautiful color, it adds to any buffet spread. In addition to the Cinnamon Apple Chips, you can serve it with fresh vegetables or Pita.
Serve Beet Hummus fresh with the Cinnamon Apple Chips, or chill in the refrigerator for up to 4 days.