Easy Beet Hummus

Bright, fresh and zingy twist on classic hummus. Perfect for snack boards and sandwiches. This hummus has a bright, sweet and slightly earthy undertone from the vibrant and healthy beet.

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Prep Time 10

Cook Time 20

Course Appetizer, Side Dish, Snack, starter

Cuisine california, fusion, Greek, Mediterranean, vegan

Servings

Calories 287 kcal

Equipment

small pot
high speed blender or food processor

Ingredients

1 red beet large
3 garlic cloves peeled
30 oz chickpeas drained and rinsed
3 tablespoons olive oil extra virgin
2 lemons juiced
5 tablespoons tahini
½ teaspoon salt
½ teaspoon cumin
1 tablespoons sesame seeds

Instructions

In a small pot add the beet and enough water to cover and boil for 15-20 minutes until beet is soft. Then run under cool water and peel the beet. The peel comes right off when cooked this way.
Put beet, garlic, chickpeas, olive oil, lemon juice, tahini, salt, and cumin into the blender and blend until smooth and creamy. You may add a bit more oil or even water if you prefer a thinner consistency.
When serving, drizzle a little more olive oil on top and garnish with sesame seeds or everything but the bagel seasoning for the ultimate in dipping.
Eat within 5 days for best quality

Notes

If you like a mellower garlic flavor, roast the garlic first.

Nutrition

Calories: 287kcalCarbohydrates: 27gProtein: 10gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 604mgPotassium: 371mgFiber: 8gSugar: 2gVitamin A: 44IUVitamin C: 21mgCalcium: 96mgIron: 3mg

Keyword chilled, Easy, fresh, glutenfree, holiday, hummus, light, quick, simple, tahini