Beet Hummus
HB-4729 · Hand-built original · Middle Eastern
Roasted beet blended with chickpeas, tahini, lemon and spices into a vivid hummus.
Middle EasternAppetizer30 min6 to 83 kcalVegetarianVeganDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: beet
Servings:6quantities adjust to match
Ingredients
- 1 small-medium beet (~5 ounces or 5 oz)
- 1 (15-ounce/15 oz) can chickpeas, drained and rinsed
- 1/4 teaspoon baking soda
- Heaping 1/3 cup good-quality tahini
- 1 large lemon, zested and juiced (~ 3 TBSP juice) more as needed
- 3 garlic cloves, chopped
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 heaping teaspoon kosher salt
- Freshly cracked black pepper
- ½ tablespoon extra virgin olive oil (optional, for richness)
- Extra virgin olive oil
- 1 tablespoon za'atar, optional
- Chopped flat-leaf parsley
- Homemade toasted pita chips, warm pita or flatbread, crackers, or crudités
Method
- Heat the oven to 425°F, wrap the beet, and roast 45 to 50 minutes until tender; cool, peel and chop.
- Simmer the chickpeas with the baking soda for 12 to 15 minutes until very soft, then drain.
- Blend the tahini, lemon zest and juice, garlic, cumin, coriander, salt, pepper and olive oil until smooth, adding cold water as needed.
- Add the chickpeas and beet and blend 1 to 2 minutes until silky.
- Adjust lemon and salt, swirl into a bowl, and finish with olive oil, za'atar and parsley.
- Serve with pita, crackers or crudités.
Total: 30 min
Nutrition (per serving, where published)
3 kcalCalories
0.1 gProtein
0.5 gCarbs
0.1 gFat
0.2 gSaturates
0.1 gFibre
0 gSugars
57 mgSodium
0 mgCholesterol
5 mgPotassium
2 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data