Description
A vibrant and healthy hummus featuring the earthy sweetness of beets, perfect for pairing with sweet potato chips or fresh veggies.
Ingredients
Scale
- 1 can (15 1/2 oz / 440 g) chickpeas, drained and rinsed
- 2 medium cooked beets, chopped
- 2 tbsp (30 ml) fresh lemon juice
- 1 1/2 tbsp (22 ml) tahini
- 1 1/2 tbsp (22 ml) extra virgin olive oil
- 1 tsp (5 ml) chopped garlic
- Salt and pepper, to taste
Instructions
- In the bowl of a food processor, combine the chickpeas, beets, lemon juice, tahini, olive oil, and garlic.
- Puree the mixture until smooth, scraping down the sides as needed to ensure everything is well combined.
- Season with salt and pepper to taste, and blend again briefly to incorporate.
- Transfer the hummus to a serving bowl and serve with sweet potato chips, crudites, or crackers.
Notes
- This hummus is a beautiful purple color, making it visually appealing for parties.
- It pairs excellently with sweet potato chips, but can also be served with veggies or crackers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 3 grams
- Sodium: 240 mg
- Fat: 5 grams
- Carbohydrates: 18 grams
- Fiber: 4 grams
- Protein: 4 grams
- Cholesterol: 0 mg