Beet Hummus

Beets add great color and an earthy flavor to chickpea hummus.

INGREDIENTS – Beet Hummus

• 1 (15 ounce) can chickpeas, rinsed and drained or 5oz dried chickpeas, cooked until soft then drained
• 100g tahini (about 1/3 cup)
• 2 large or 4 small roasted beets plus juices
• 2 cloves garlic
• 2 tablespoons fresh extra virgin olive oil
• 2-6 tablespoons water
• 1/2 teaspoon cumin
• 1 teaspoon coarse kosher salt
• juice of 1 lemon

DIRECTIONS – Beet Hummus

Add chickpeas, tahini, beets, garlic, olive oil and 2 tablespoons water to a food processor. Blend until smooth, about 1-2 minutes. 

Scrape down sides and add salt, cumin, and lemon juice, blending again to combine. Add additional water to reach a consistency you like. 

Add extra salt one pinch at a time if it tastes bitter or bland. 

Serve within 2-3 days. Makes about 2 cups. 

NUTRITION INFORMATION – Beet Hummus

16 Servings
Calories 150
Total Fat 6.8g
Saturated Fat 0.9g
Cholesterol 0mg
Sodium 161mg
Total Carbohydrate 17.6g
Dietary Fiber 5.2g
Total Sugars 2.9g  
Protein 6.2g  
Calcium 56mg
Iron 2mg
Potassium 264mg