Name: Beet Hummus
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 10 oz red beets (fresh); 6.75 oz low sodium canned garbanzo beans (drained, rinsed); 4 tsp tahini paste; 2 each garlic cloves (crushed); 2 tsp fresh lemon juice; 1/4 tsp kosher salt; 1/8 tsp ground black pepper; 5 tsp cold water; 2.5 tsp extra virgin olive oil; 2.5 tsp parsley (fresh, chopped)

Beet Hummus

Course: Side Dish

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Calories: 90kcal

Equipment

1 Food Processor

Ingredients

10 oz red beets fresh
6.75 oz low sodium canned garbanzo beans drained, rinsed
4 tsp tahini paste
2 each garlic cloves crushed
2 tsp fresh lemon juice
1/4 tsp kosher salt
1/8 tsp ground black pepper
5 tsp cold water
2.5 tsp extra virgin olive oil
2.5 tsp parsley fresh, chopped

Get Recipe Ingredients

Instructions

Preheat oven to 350F degrees.
Wash and dry beets. Roast in oven until tender; about 30-45 minutes.
Peel beets while still warm and cut into cubes; puree in food processor until smooth.
Remove and add chickpeas and pulse until smooth.
Add the tahini, garlic, lemon juice, salt and pepper; process until smooth.
Add beet puree and combine. Add water to help consistency, if needed.
Transfer the dip to a serving bowl, drizzle with extra virgin olive oil.
Garnish with chopped parsley.

Notes

Low Food Waste Tips:

Skip peeling the beets before putting them in the food processor.
Use beet trimmings in other recipes.
Use all parts of parsley; leaves to stems.

Nutrition