Easy Beet Hummus (Beet Dip!)
This beet hummus is far from ordinary! It’s bursting with flavor and the easiest dip to make!
Servings: 12 servings (about 1/4 cup each)
Equipment
- Blender (or Food Processor)
Ingredients
- 2 (~15.5 ounce) cans chickpeas drained
- 8 ounces pre-cooked beets see note below for more details
- ¼ cup tahini paste stirred
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- ¼ teaspoon lemon zest packed
- 2 large garlic cloves peeled
- 2 tablespoons ice cold water
- 1 ½ teaspoons white wine vinegar
- ½ teaspoon salt
- Dash of hot pepper flakes optional
Instructions
- To a blender, add all ingredients (drained chickpeas, pre-cooked beets, tahini, olive oil, lemon juice and zest, garlic, cold water, vinegar, salt, and hot pepper flakes to taste).
- Blend for 1-2 minutes until smooth and creamy.
- Serve with toppings of choice (my favorite options listed in the post above!).
Video
Notes
- Use precooked beets if possible. They are easy to find in the produce refrigerator section of the grocery store! If you prefer to roast or cook your own beets, follow the video above which includes how to microwave beets quickly! Or you can roast beets wrapped in foil at 375 degrees for 50 minutes until they are fork tender. Let them cool and peel.
Nutrition
Serving: 1serving | Calories: 116kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 228mg | Potassium: 151mg | Fiber: 3g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg