This hummus is my favourite spread for wraps, works great as a dip, and is absolutely fantastic when stuffed in mushrooms. The earthiness of the beets mixed with the muddiness of mushrooms and the spirit of the dill comes together in such a divine medley.
For this post, I’ve prepared the hummus in two ways. In the feature image, you can see that I’ve baked some Cremini mushrooms and heaped my hummus inside them, topping it all with a garlic dill sauerkraut.
In the above image, I’ve put together a sprouted grain wrap and included alfalfa sprouts and pickles—my favourite comfort food.
Place all ingredients in your food processor and process until smooth. Garnish with a drizzle of olive oil, a couple pine nuts or chickpeas, and some fresh dill (if you feel like it).