Beet Hummus
Use this roasted Beet Hummus as a pop of color on any snack board! Easy to make and perfectly sweet, earthy, and nutty, it’s a must-have healthy snack that puts a fun and colorful twist on the classic dip.
Servings: 6
Ingredients
- 1 beet scrubbed
- 15 oz chickpeas drained and rinsed
- zest of 1 lemon
- 1/2 lemon juiced
- 3 large garlic cloves minced
- 1/4 cup tahini
- 1/4 cup extra virgin olive oil plus extra for drizzling
- 1 tbsp parsley chopped
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375° F.
- Cut the ends off of the beet and scrub it well to remove any dirt before patting it dry. Place the beet inside a piece of aluminum foil, then drizzle a little olive oil overtop and loosely wrap it in the foil. Place on a baking sheet and cook for 1 hour or until the beet is able to be cut through easily. Remove from the oven and allow the beet to cool, at least 20 minutes.
- Quarter the beet and add to a food processor along with all other ingredients. Blend on high for 1 minute. Scrape down the sides of the food processor and blend again for an additional minute or until smooth.
- Add hummus to an air-tight container and store in the fridge for up to one week. Enjoy with bread, carrots, celery, or your favorite snack!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 267kcal | Carbohydrates: 24g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 214mg | Potassium: 326mg | Fiber: 7g | Sugar: 5g | Vitamin A: 93IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 3mg
