Description
A vibrant and creamy beet hummus made with roasted beets, chickpeas, tahini, and a touch of lemon and garlic. Perfect for dipping veggies, crackers, or spreading on toast.
Ingredients
- Hummus:
- 1 large roasted red beet (or golden beet), or 2 medium beets (about 3 oz)
- 1 (14 oz) can low sodium chickpeas (drained and rinsed)
- 2 large garlic cloves (minced)
- 3 tablespoons tahini (Soom Foods is recommended)
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice (from 1 medium lemon)
- ½ teaspoon fine sea salt (to taste)
- ¼ teaspoon paprika (for red beet hummus, optional)
- ¼ teaspoon turmeric (for golden beet hummus, optional)
- For Serving:
- Sliced veggies for serving (carrots, celery, bell peppers, radishes) or crackers, pretzels, pita chips
Instructions
- Prepare the Beets: Chop the red or golden beets into quarters. Add them to a small blender or food processor. Pulse until the beets are processed into tiny pieces.
- Add Remaining Ingredients: Add the drained chickpeas, minced garlic, tahini, olive oil, lemon juice, salt, and paprika (for red beets) or turmeric (for golden beets). Process the mixture until smooth, scraping down the sides of the bowl or cup as needed.
- Serve: Transfer the beet hummus to a bowl and serve with your favorite veggies, crackers, chips, or spread it on toast.
Notes
- For a creamier texture, you can add a bit more olive oil or a tablespoon of water.
- Use a combination of red and golden beets for a colorful twist.
- This beet hummus pairs perfectly with fresh vegetables, crackers, or pita chips.
- Prep Time: 5 minutes
- Cook Time: undefined
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving (about 2 tablespoons)
- Calories: 80
- Sugar: 3g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
