A beautiful 2-step beet hummus for non-beet lovers that can me made in less than 10 minutes. Oil-free and flavored with garlic, lemon and tahini. Great for dipping veggies, topping salads and spreading on sandwiches.
Course Appetizer, Snack
Cuisine Mediterranean
Diet Vegan, Vegetarian
Keyword beet, Hummus, Oil-Free Hummus
Prep Time 10 minutesminutes
Servings 8
Calories 112kcal
Equipment
Food Processor
Ingredients
1small beetfresh or canned
115-oz canchickpeasdrained
1/3 cupwater
1/4cuptahini
1lemon, juicedor 2 Tbsp lemon juice
3garlic clovesor 1 Tbsp minced garlic
1/tspblack pepper
1/4tsp saltor to taste
Instructions
You can skip step 1 if you are using a canned beet. If using a fresh beet, pierce the beet several times with a sharp knife. Wrap loosely in microwave safe parchment paper and place in a microwave safe bowl. Microwave for 3 minutes, or until slightly squishy. Let cool, unwrap and then slice into quarters.
Add all ingredients to food processor. Blend until smooth, stopping to scrape down sides as needed. If too thick, add water 1 tablespoon at a time.
Enjoy with fresh veggies, whole grain pita bread or as a spread on sandwiches and wraps.
Notes
If using canned rather than fresh beets, use 1/2 cup, chopped or sliced.Beet hummus will keep for up to 2 weeks in an airtight container in the refrigerator.