This is a fun twist on the traditional hummus! The light sweetness of roasted beets taste great in this chickpea based dip. When serving hummus, try different toppings like crumbled feta, chopped scallions, chopped herbs, or caramelized onions.
From a health perspective, what I love about hummus is that it has more nutrients compared to many other traditional dips. This is largely thanks to the chickpeas, which are the base of hummus because they provide key nutrients including: dietary fiber, vitamin A, vitamin E, vitamin C, folate, magnesium, potassium, and iron.
Roasted Beet Hummus (Image Source: iStock)
Roasted Beet Hummus
Serves 10
Ingredients:
1 small roasted beet*
1 15-oz. can chickpeas, mostly drained
1 Tbsp. lemon juice 2 – 3 tsp. garlic, minced
2 Tbsp. tahini (sesame seed paste)
2 Tbsp. extra virgin olive oil
*or purchase roasted beets in the produce section of the grocery store (e.g. Love Beets)
Directions:
1. Preheat oven to 375° F 2. Prepare roasted beets: remove the stem, most of the root from your beets, peel and scrub and wash them underwater until clean. Wrap beets in foil, drizzle lightly with olive oil, wrap tightly, and roast for one hour or until tender. Cool beets to room temperature.
3. Combine all ingredients in the food processor and blend until smooth.
Serving suggestion: Serve with chopped vegetables or whole grain pita.
Nutrition facts (per serving): 74 calories, 5 grams fat, 1 gram saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 140 milligrams sodium, 7 grams carbohydrates, 2 grams fiber, 1 gram sugar, 2 grams protein
