Lemon Beet Hummus
Beet Hummus with beets, chickpeas, tahini, lemon, cloves, and olive oil served with fluffy pita or veggies.
- Prep Time: 10-15 mins
- Cook Time: 0 min
- Total Time: 10-15 mins
- Yield: Serves 8
- Category: Appetizer, Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups cooked whole beets
- 15-ounce can chickpeas, rinsed and drained
- Zest and juice of 1 medium lemon
- ¼ cup tahini (sesame seed paste)
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cloves
- ¼ teaspoon cayenne pepper
- ¼ cup olive oil
- Pita bread or raw veggies, for serving
Instructions
- Place the beets, garbanzo beans, lemon zest and juice, tahini, salt, black pepper, cloves and cayenne in the bowl of a food processor. Puree while drizzling the olive oil in through the vegetable shoot until smooth, scraping the sides as necessary.
- Taste and adjust the seasoning, if necessary.
- Serve with pita bread or chips.
Notes
Storage Tip: Store in an airtight container in the refrigerator up to 4 days.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 255
- Sugar: 3g
- Sodium: 462mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://thehealthyepicurean.com/beet-hummus/