Easy and healthy beet hummus is perfect for appetizer during parties. This vegan hummus is packed with simple ingredients like chickpeas, beet and a little bit of garlic.
I’ve been lately crazy about hummus and I think I already tried any flavor that store had. One day I thought why don’t I make my own hummus. I remember my son tried beet hummus once at the store where they gave out samples and he liked it. That’s why I decided to go with beet hummus. I love beets and I often make them for dinner. It is my childhood memory when we had potatoes, meat and beets for dinner on Sundays. I loved that dinners and I make them at home now.
One of the most popular recipes at my home is Lemony Beets Recipe. This recipe is a staple at my house!
I hope you are looking for some simple, healthy recipes for Valentine’s Day. The beet hummus is great for this occasion. Simply because it is very vibrant red. And the best part about it is that it is red naturally without any artificial colors. I love recipes like this.
Ok, so now let me tell you a little about beet hummus and how I made it. I roasted my beet for the first time, I usually boil them but for this recipe I roasted. I also roasted more beets and I used it for my Lemony Beets Recipe. However, for this recipe you only need basically one beet. You also need olive oil, chickpeas, freshly squeezed lemon juice and optional is garlic powder. I add it to enhance the flavor a little. Now you have a perfect healthy appetizer for a party or you can use this hummus however you want even on the sandwich.
Don’t forget to check yummy Valentine’s Day Recipes like desserts and smoothies.
Would you like to see more? Follow me: FACEBOOK, PINTEREST, GOOGLE+, INSTAGRAM, TWITTER, or SUBSCRIBE to receive recipes and party themes in your inbox!
Easy Beet Hummus
Ingredients
- 1 large beet
- 19 oz. can of chickpeas
- 4 Tbsp. olive oil
- 3 Tbsp. lemon juice, freshly squeezed
- salt/pepper to taste
Optional
- 1 tsp. garlic powder
Instructions
- Preheat oven to 400F and prepare baking sheet.
- Wash the beet and cover in the aluminum foil.
- Roast for about 1.5 - 2 hours.
- Cool off the beet, peel and slice.
- In the food processor combine beet, chickpeas, oil, lemon juice, salt and pepper. Blend all ingredients well for about 2 - 3 minutes. Optional: add garlic powder if desired.
| Nutrition Facts | |
|---|---|
| Serving Size | 10 |
| Amount Per Serving | As Served |
| Calories 128kcal Calories from fat 61 | |
| % Daily Value | |
| Total Fat 7g | 11% |
| Saturated Fat 1g | 5% |
| Sodium 172mg | 7% |
| Carbohydrate 14g | 5% |
| Dietary Fiber 4g | 16% |
| Sugars 3g | |
| Protein 4g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
If you like Beet Hummus check…
Mild Avocado Dip {3 Ingredients}
Artichoke Spinach Dip Stuffed Flatbread
Never tried it before. I have to give it a try.
I hope you’ll like Valya!