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beet hummus


1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach

What’s for lunch today? I’m craving something pink. Hot pink, I know, Beet Hummus. Beet Hummus is a family favorite because it’s delicious, healthy and super easy to make. We’re talking 5 minutes easy. Just grab your food processor (or blender) and the ingredients listed below and blend — voila — you’ve got a healthy flavorful snack full of calcium, protein, and rich minerals. Beet Hummus goes great with vegan naan, pita, use it as a dip for chopped veggies or try substituting the traditional mayo and mustard in your sandwich. #yourenotbasic

Prep Time 5 min
Servings 10

1 small roasted beet
1 15 ounce can cooked chickpeas (1 ¾ cup), well rinsed and drained
Zest of one large lemon
Juice of 1 small lemon
Pinch sea salt
Freshly ground black pepper
2 large cloves garlic, minced
2 tablespoons tahini
¼ cup extra virgin olive oil

1. Combine all ingredients into a food processor or blender (except the olive oil), blend until smooth. Drizzle in the olive oil as the hummus is blending or mixing.
2. Adjust seasonings to taste, add more salt, lemon juice to brighten, or water to thin/adjust the thickness of the hummus.
3. Store in the fridge for up to 1 week.


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