Beet Hummus

Blog, Food

By Melinda Maryniuk, MEd, RD, CDCES

Serving Size:  2 Tbsp:

Calories:  65

Carbs:  5 grams

Fat: 5 grams

Protein: 1.5 grams


1 large roasted beet (about 1 cup chopped)

1 15-oz can chickpeas (rinsed)

¼ cup tahini

¼ cup extra virgin olive oil

¼ cup lemon juice

1-2 cloves garlic, minced

1 tsp ground cumin

½ tsp salt


Wash a large fresh beet and rub it with olive oil. Wrap it in foil and roast it a 425 degree oven for about 40 minutes or until soft. (You can use canned beets) Combine chickpeas, beets, tahini, oil, lemon juice, garlic, cumin and salt in a food processor. Puree until very smooth, 2 to 3 minutes.   Serve immediately or cover and chill.