Roasted Beet Hummus

User Reviews

4.7

261 reviews
Excellent

Roasted Beet Hummus

Super creamy roasted beet hummus featuring a whole roasted beet, lemon, and plenty of garlic flavor. Perfect with chips, pita, or veggies or as a sandwich spread.

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Ingredients

Servings
  • 1 small roasted beet
  • 1 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
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Instructions

  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.

Notes

  • *Nutrition information is a rough estimate.

Nutrition Information

Show Details
Serving 1~one-third-cup servings Calories 216 (11%) Carbohydrates 19g (6%) Protein 6.1g (12%) Fat 14g (22%) Saturated Fat 1.8g (9%) Polyunsaturated Fat 2.8g Monounsaturated Fat 8g Trans Fat 0g Cholesterol 0mg (0%) Sodium 191mg (8%) Potassium 155mg (4%) Fiber 5.4g (22%) Sugar 4g (8%) Vitamin A 25IU (1%) Vitamin C 4.2mg (5%) Calcium 58mg (6%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 6(~1/3-cup servings)

Amount Per Serving

Calories 216 kcal

% Daily Value*

Serving 1~one-third-cup servings
Calories 216 11%
Carbohydrates 19g 6%
Protein 6.1g 12%
Fat 14g 22%
Saturated Fat 1.8g 9%
Polyunsaturated Fat 2.8g 16%
Monounsaturated Fat 8g 40%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 191mg 8%
Potassium 155mg 3%
Fiber 5.4g 22%
Sugar 4g 8%
Vitamin A 25IU 1%
Vitamin C 4.2mg 5%
Calcium 58mg 6%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.7

261 reviews
Excellent

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