Fresh Beet Hummus
- Yield: 15 servings
Try this bright pink dip with fresh veggies or baked pita chips.
Ingredients
- 4-- cloves garlic, peeled
- 1-- medium beet, peeled and coarsely chopped
- 3cups cooked chickpeas
- -- Juice and zest of 1 lemon
- 1/3cup extra-virgin olive oil
- 1/4cup tahini
- 2tablespoons rice vinegar
- 1teaspoon cumin
- 1/2teaspoon cinnamon
- 1/2teaspoon salt
- 4tablespoons chopped scallions (optional)
Instructions
- Pulse the peeled garlic in a food processor until it is the size of a mince. Add the beet, chickpeas, lemon juice, lemon zest, olive oil, tahini, rice vinegar, cumin cinnamon and salt and process until thoroughly mixed.
- Taste for seasoning and add more lemon juice, olive oil or spices if desired. Sprinkle with chopped scallions, if using.
Recipe by Anne of Fab Frugal Food.
Nutritional Info *per serving
- Calories 128
- Fat 7.3g
- Saturated Fat 1g
- Cholesterol 0mg
- Sodium 228mg
- Potassium 130mg
- Carbohydrate 14g
- Fiber 3g
- Sugars 0.3g
- Protein 3g
