Roasted Beet Hummus

Wow your guests (and kids) with this stunning hummus. Full of low-glycemic flavor, this dip works great as a sandwich spread on bread or pita.


Yields16 ServingsPrep Time5 minsCook Time45 minsDifficultyBeginner

Ingredients

 1 medium beet
 1 (15 oz) can chickpeas, drained and rinsed
 1 large garlic clove
 2 tbsp lemon juice
 2 tbsp tahini
 1 tsp cumin
 ¼ tsp salt, or to taste
 2 tbsp olive oil

Instructions

1

Scrub and wash the beet and cut off ends.

2

Wrap the beet in foil and roast at 350°F for 45 minutes to an hour, or until tender (you can tuck it in as you bake other stuff).

3

Cool, peel and slice into chunks.

4

Put all ingredients into a food processor and purée until smooth.

5

Taste and adjust seasoning (salt, lemon juice, cumin) as you need to.

6

Serve immediately or refrigerate for up to 4 days before serving.

7

Serve with your favorite veggies, tortilla chips, or whole-wheat pita.

Nutrition Facts

Serving Size 2 tbsp

Servings 16


Amount Per Serving
Calories 61
% Daily Value *
Total Fat 3g5%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 195mg9%
Total Carbohydrate 7g3%
Dietary Fiber 2g8%
Sugars 1g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 medium beet
 1 (15 oz) can chickpeas, drained and rinsed
 1 large garlic clove
 2 tbsp lemon juice
 2 tbsp tahini
 1 tsp cumin
 ¼ tsp salt, or to taste
 2 tbsp olive oil

Directions

1

Scrub and wash the beet and cut off ends.

2

Wrap the beet in foil and roast at 350°F for 45 minutes to an hour, or until tender (you can tuck it in as you bake other stuff).

3

Cool, peel and slice into chunks.

4

Put all ingredients into a food processor and purée until smooth.

5

Taste and adjust seasoning (salt, lemon juice, cumin) as you need to.

6

Serve immediately or refrigerate for up to 4 days before serving.

7

Serve with your favorite veggies, tortilla chips, or whole-wheat pita.

Roasted Beet Hummus
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