Beet Hummus
Beet Hummus is a vibrant, creamy, healthy dip that takes under 10 minutes to make. The beet adds color and sweetness, while the tahini, chickpeas, garlic, and herbs add a piquant punch. Enjoy as a dip or spread for burgers, wraps, and more!
Servings: 2 cups
Calories: 483kcal
Equipment
- silicone spatula optional
Ingredients
- 1 medium-sized cooked beet cut into quarters
- 15 oz cooked chickpeas (1½ cups)
- 2 tablespoon fresh herbs of choice chopped, dill, flat leaf parsley, mint, shiso, plus more for garnish
- ½ cup tahini
- 2 cloves garlic
- 2 tablespoon olive oil
- kosher or sea salt
Instructions
- Place cut beet, drained and rinsed chickpeas, fresh herbs, tahini, garlic, olive oil, and salt in a food processor bowl. Pulse until smooth and creamy. Occasionally scrape down the sides to incorporate all ingredients. Transfer to a bowl and serve with vegetables and toasted pita. Alternatively, use it as a spread for sandwiches, burgers, and wraps.1 medium-sized cooked beet, 15 oz cooked chickpeas, 2 tablespoon fresh herbs of choice, ½ cup tahini, 2 cloves garlic, kosher or sea salt, 2 tablespoon olive oil
Notes
Storage
- Refrigerate leftover hummus in an air-tight container for up to 5 days. You can also freeze beet hummus in a freezer-safe container for up to 2 months. After that, its quality and texture will begin to degrade.
- If you want smoother hummus, pulse the food processor longer. Likewise, if you want chunkier hummus, pulse the food processor for less time.
- If you roast the beets, be careful to not overcook them or they can be mushy.
- If using canned chickpeas, drain and rinse the chickpeas before using them.
Nutrition
Calories: 483kcal | Carbohydrates: 14g | Protein: 11g | Fat: 46g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 22g | Sodium: 22mg | Potassium: 288mg | Fiber: 3g | Sugar: 0.03g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 3mg
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