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Beet hummus is the perfect way to use leftover beets you don’t know what to do with. Turn them into a delicious dip to serve with vegetables, crackers, or pita wedges.
Ingredients
- 2 small cooked beets, chopped
- 1 (15 ounce) can chickpeas, drained with liquid reserved
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 clove garlic, minced
- ¾ teaspoon salt
- ¼ teaspoon cumin
Directions
Step 1
Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.
Tips
If you don't have any leftover beets, roast 2 small beets (about 1/4 pound) in the oven wrapped in aluminum foil with a drizzle of olive oil and a pinch of salt at 375 degrees (180 degrees celsius) for 45 minutes, or until soft. You can then let cool and peel to use in the hummus.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 72 | |
| % Daily Value * | |
| Total Fat3g | 3% |
| Saturated Fat0g | 2% |
| Sodium339mg | 15% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber2g | 8% |
| Total Sugars1g | |
| Protein3g | |
| Vitamin C4mg | 19% |
| Calcium31mg | 2% |
| Iron1mg | 6% |
| Potassium129mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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