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Beet Hummus

Talya Lutker
This quick hummus is a delicious and versatile. Use red beets if you want an earthy and mineral forward hummus. Use golden beets for a more mellow and sweet flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Servings 4
Calories 161 kcal

Equipment

  • Food processor

Ingredients
  

  • 4 beets, red or golden
  • 2 Tbsp raw tahini
  • 1 Tbsp lemon zest, from 1 lemon
  • ¼ cup lemon juice
  • 2 Tbsp olive oil
  • ½ cup leek or green onion, chopped
  • 2 garlic cloves
  • 1 ½ tsp ground turmeric
  • 1 ½ tsp ground cumin
  • 1 tsp ground black pepper
  • ½ tsp salt

Instructions
 

  • Scrub or peel the beets. Slice each beet in half and then in to thin half moon shapes. Steam the beet slices for 15-20 minutes or until fork tender.
  • Add the steamed beets to a large food processor with the rest of the ingredients and blend until smooth and creamy. If it is too thick, you can thin it out with ice water.
  • Serve with sliced jicama chips, celery sticks, steamed fennel root slices, flaxseed crackers, or whatever else you like to dip in hummus.

Nutrition

Calories: 161kcalCarbohydrates: 14gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 362mgPotassium: 382mgFiber: 3gSugar: 6gVitamin A: 231IUVitamin C: 12mgCalcium: 45mgIron: 2mg
Keyword Healthy, Quick, Vegan
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