Beet Hummus
Beet hummus is easy to make from a chickpeas and beets, and so very healthy, high in protein and anti-inflammatories and super supportive of the heart.
Servings: 4
Calories: 185kcal
Ingredients
- 1 beet roasted 1 hour at 400 degrees
- 1 cup chickpeas
- 2 tablespoon tahini (sesame seed butter) or cashew butter or sunflower seed butter
- 2 tablespoon olive oil
- 1 clove garlic crushed
- 1 tablespoon lemon juice (juice from one lemon)
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Prep
- Roast a single beet, wash and drizzle with olive oil and salt, wrap in tin foil and place in a 400-degree oven, for 1 hour. Allow it to cool then peel off the skin. You can make ahead, peel and refrigerate for 5 days. You can also wash, oil and salt, wrap in a paper towel and microwave for 5 minutes.
Make Hummus
- In a food processor, combine all the ingredients.1 beet, 1 cup chickpeas, 2 tablespoon tahini (sesame seed butter), 2 tablespoon olive oil, 1 clove garlic, 1 tablespoon lemon juice, ½ teaspoon salt, ¼ teaspoon pepper
- Start blending, and while the processor is running, drizzle in the olive oil. Continue blending until the mixture is smooth and creamy. If needed, add a bit of water to achieve your desired consistency.
- Taste your hummus and adjust the flavor by adding more salt and pepper.
- Store the hummus in the refrigerator for about 5 days. Don't freeze hummus as it changes the texture.
Nutrition
Calories: 185kcal | Carbohydrates: 15g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 313mg | Potassium: 229mg | Fiber: 4g | Sugar: 3g | Vitamin A: 24IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 2mg
