Description
A vibrant and creamy beet hummus with earthy sweetness, blended with chickpeas, tahini, and lemon for a colorful twist on a classic dip.
Ingredients
- 1 medium roasted beet, peeled and chopped
- 1 1/2 cups cooked chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 small garlic clove
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 4 tablespoons water (as needed)
Instructions
- Place the roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor.
- Blend until smooth, adding water a little at a time to reach your desired consistency.
- Taste and adjust seasoning with more salt or lemon juice if needed.
- Transfer to a serving bowl and drizzle with olive oil if desired. Serve with pita or vegetables.
Notes
- Roast the beet ahead of time by wrapping it in foil and baking until tender.
- Add more garlic for a stronger flavor.
- Store in an airtight container in the refrigerator for up to 4 days.
- Garnish with sesame seeds, herbs, or extra olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 140 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
