Beet Hummus Recipe
This beet hummus recipe uses a fresh, roasted beet and is made with chickpeas, tahini, lemon juice, fresh garlic, and salt. Just blend everything together and serve.
Servings: 4 servings
Equipment
Ingredients
- 1 medium roasted beet cooled
- 1 15-ounce can chickpeas rinsed and drained
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 2 garlic cloves
- ½ teaspoon salt
- 2-3 ice cubes
- Extra virgin olive oil for serving
- Fresh parsley for serving
- Arabic style pita chips for serving
Instructions
- Peel the roasted beet and place in the food processor and process to roughly chop the beets.
- Add the chickpeas, lemon juice, tahini, garlic, salt and ice cubes. Blend until the mixture is smooth with a bright pink color, 3- 5 minutes.
- Serve at room temperature or cold with naan or your favorite dippers.
Notes
Storage: When stored properly in an airtight container in the refrigerator, beet hummus can last up to 5-7 days. Always check for any signs of spoilage before consuming.
Nutrition
Calories: 166kcal | Carbohydrates: 22g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 642mg | Potassium: 349mg | Fiber: 7g | Sugar: 3g | Vitamin A: 37IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 2mg
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