This delicious hummus gets gorgeous color and earthy flavor from cooked beets. Look for precooked beets in the produce department, or roast your own fresh beets.
- 2 small (3-ounce) cooked, peeled beets, roughly chopped
- 2 (15.0-ounce) cans no-salt-added chickpeas, drained and rinsed
- 1/3 cup tahini
- 2 cloves garlic, chopped
- 1/4 cup lemon juice
- 1/4 teaspoon fine sea salt
- cayenne pepper
In a food processor, combine beets, chickpeas, tahini, garlic, lemon juice, salt and cayenne, and process until very smooth, 2 to 3 minutes, stopping occasionally to scrape down the sides of the bowl.
Per serving: about 1/4 cup, 110 calories (35 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 75mg sodium, 15g carbohydrates (3g dietary fiber, 2g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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