This healthy beet hummus is oil-free, flavourful and high in fiber, antioxidants, vitamins, and minerals. It’s made with steamed beets, chickpeas, garlic, lemon, tahini, sea salt and aquafaba (chickpea water) for a delicious, creamy and low fat spread that’s awesome in sandwiches and wraps, on salads or as a dip for raw veggies, chips, and crackers.

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 BEET HUMMUS
A tasty version of hummus. Spread on crackers or use as a dip.
Course Snack
Cuisine dip
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Snack
Cuisine dip
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cook beets to your preference. I steamed mine but you can also roast them in the oven (see notes). They should be easily pierced with a fork when done.
  2. Place the cooked beets in a food processor or high-speed blender and pulse a few times to break down.
  3. Add the rest of the ingredients and process until smooth and creamy.
  4. Serve right away or store in the fridge for up to 5 days.
Recipe Notes

To roast beets, preheat oven to 400 degrees, wrap scrubbed beets in tin foil, place on a baking sheet and roast in the oven until easily pierced with a fork, approximately 45-60 minutes. Once they’re cool, rub off the peel and slice for use in the recipe. To steam beets, place a steamer basket over a saucepan and add peeled, chopped beets. Cover and steam until the beets are easily pierced with a fork, about 15-20 minutes. You can keep the skin on for steaming if you prefer, it will easily rub off once they’re cool.

NUTRITION

  • Serving Size: 40 grams
  • Calories: 60
  • Fat: 2 g
  • Carbohydrates: 7.5 g
  • Fiber: 2 g
  • Protein: 3 g

credit:runningonrealfood.com

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