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Easy and Flavorful Beet Hummus Recipe
Impress your guests with delicious beet hummus! Packed with flavor & nutrition, this roasted red beet dip is a perfect appetizer to serve with veggies or pita.
Servings 6 servings
Calories 129kcal
Equipment
Ingredients
- 2 small beets or 1 medium beet cooked until tender
- 1 can of chickpeas 15 oz, drained and rinsed
- 3 tablespoons of tahini
- Juice of 1 lemon
- 1-2 garlic cloves minced
- 1-2 teaspoons sesame oil
- ½ teaspoon salt
- Sesame seeds optional
- Flaky sea salt optional
- Black pepper optional
- Parsley optional
Instructions
- Cook beets by boiling or roasting until tender. To boil beets, cut them into quarters, place them in a saucepan with water, bring to a boil, then simmer until tender for 30-45 minutes. Check for tenderness by piercing them with a fork. To roast beets, wrap each beet in aluminum foil with a drizzle of olive oil, place on a baking sheet, and roast in the oven at 400F (200C) for 45-60 minutes. Check for tenderness by piercing them with a fork.
- In a food processor, blend cooked beets, chickpeas, tahini, lemon juice, garlic, sesame oil, and salt until smooth. Add 1-2 tablespoons of water or olive oil if too thick.
- Taste and adjust seasoning if necessary.
Video
Notes
- Serve on a plate and top with chickpeas, sesame seeds, olive oil, salt, pepper, and parsley.
- Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 0.5cup | Calories: 129kcal | Carbohydrates: 15g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 428mg | Potassium: 234mg | Fiber: 4g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg