Perfect for little dippers. Can you guess how it turns purple?

Prep Time: 5 minutes Makes: one cup Serving Size: 3 Tbsp


  • 15 ounce can garbanzo beans, drained (keep the liquid)
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 can of beets (only the juice will be used)
  • 1 package of pita bread
  • Variety of raw vegetables, cut for dipping (carrots, celery, broccoli, etc)
  • Salt to taste


  • Measuring spoons
  • Food processor
  • Mixing bowl
  • Mixing spoon
  • Serving plate


    1. Combine garbanzo beans, garlic, cumin, salt, pepper, lemon juice and olive oil into a mixing bowl.
    2. Put the contents of the bowl into the food processor and blend on low speed, gradually adding about 1/2 cup beet juice and 1/4 cup of reserved garbanzo bean liquid, until the desired consistency is achieved.
    3. Cut vegetables and pita bread into bite-sized pieces, arrange on a plate and serve along with the hummus.
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