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BEETROOT HUMMUS RECIPE
This Beetroot Hummus Recipe is a healthy snack perfect for parties, potlucks and holidays. Traditional hummus with the addition of roasted beets.
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Servings: 3 cups
Calories: 286kcal
Equipment
Ingredients
- 2 beets roasted or steamed
- 3 cups cooked chickpeas 2 cans, drained
- ¼ cup tahini paste
- ¼ cup lemon juice
- 1 tbsp fresh parsley chopped
- 2 garlic cloves
- 1 tsp ground cumin
- ½ tsp salt
- 1 tsp smoked paprika
- ¼ cup olive oil
- ¼ -⅓ cup filtered water to adjust the thickness
Instructions
- Place all ingredients in a food processor and blend until smooth. If the hummus is too thick, you can add more water, lemon juice, or olive oil. Adjust salt to taste.
- To serve, garnish with ground cumin, sesame seeds, or fresh parsley. Serve with crackers, bread or veggies.
- Store leftovers in an airtight container in the fridge for 4-5 days.
Notes
Use store bought cooked beets or cook them yourself at home.
To cook beets: peel the beetroot and remove tips. To roast the beetroot, chop it into quarters and roast it at 400F for 30-35 minutes, or until fork-tender. You can also cook it in a steamer over medium heat until tender.
Nutrition
Serving: 1g | Calories: 286kcal | Carbohydrates: 28g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Sodium: 220mg | Fiber: 7g | Sugar: 6g
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