Roasted Beet Hummus
—·Gluten-Free,Vegan

Ingredients
- 1 small roasted beet
- 1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup)
- 1 large lemon (zested)
- 1/2 large lemon (juiced)
- 1 healthy pinch salt and black pepper
- 2 large cloves garlic (minced)
- 2 heaping Tbsp tahini
- 1/4 cup extra virgin olive oil
Instructions
6 steps
- 1
See roasting instructions here.
- 2
Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
- 3
Add remaining ingredients except for olive oil and blend until smooth.
- 4
Drizzle in olive oil as the hummus is mixing.
- 5
Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
- 6
Will keep in the fridge for up to a week.
Progress
0 / 6 steps
Nutrition
Per serving (based on 6 servings)
Calories
216cal
Protein
6.1g
Carbs
19.0g
Fat
14.0g
Fiber
5.4g
Sugar
4.0g
Sodium
191mg
Saturated Fat
1.8g



