Roasted Beet Hummus
This roasted beet hummus is not only beautiful but has such a delightful taste that you're going to want to make it often.
Servings 2 cups
- 15.5 ounces chickpeas (one can - rinsed and drained - see helpful tips in the notes section)
- 1 medium beet (roasted)
- 3 tablespoons tahini
- 1 tablespoon lime juice
- 2 tablespoons avocado oil (or olive oil)
- 2 teaspoons garlic paste (or two cloves of garlic)
- .50 teaspoon salt
Place all the ingredients in a food processor and process on high for 2 minutes
Take the cover off the food processor and scrape down the sides with a spatula. Cover the processor again and process on high for another minute or until it's fully processed
Transfer hummus to a serving bowl, gather some pita chips or rounds
- Depending on your size of beet, you may want to either cut a large one in half or use a medium whole beet. Just know that a little beet goes a long way. I like the whole beet in my roasted beet hummus.
- You can roast a beet a day or two before making this recipe or you can roast it the same day, just let it cool fully before making the hummus.
- Roast as many beets as you like even though you only use one in this recipe. Beets make for a delicious side dish or you can slice them on your salads for a nice taste treat. Here's my recipe on how to roast beets.
- You can cook your own chickpeas or you can use canned. I use canned in this recipe because I wanted it to be quick and easy.
- Wash and rinse the chickpeas by dumping them from the can to a strainer and run cold water over them as you swish them around with your fingers.
- Use as much or as little garlic. I used 2 teaspoons which would translate into 2 cloves of garlic.
Serving: 2tablespoons | Calories: 57kcal | Carbohydrates: 74g | Protein: 24g | Fat: 32g | Saturated Fat: 4g | Sodium: 671mg | Potassium: 1018mg | Fiber: 20g | Sugar: 16g | Vitamin A: 85IU | Vitamin C: 12mg | Calcium: 159mg | Iron: 8mg