This blood-red, protein-rich hummus is fun for parties. Sprinkle with black sesame seeds and serve with sesame rice crackers for a gluten-free goodie.
Roasted Red Beet Hummus
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Ingredients
- 1 pound red beets, washed, peeled, and cut into chunks
- Olive oil, for drizzling
- 1 (15-ounce) can chickpeas (garbanzos), rinsed and drained
- 3 cloves garlic, crushed
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1 tablespoon ground cumin
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400˚. Place beet chunks on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Roast for 30–40 minutes, or until tender. Allow to cool slightly.
- Transfer roasted beets to a food processor and add chickpeas, garlic, tahini, lemon juice, cumin, 2 tablespoons olive oil, and salt. Blend until creamy, scraping down sides as needed. Adjust taste with lemon juice and salt. Refrigerate up to 3 days.
Recipe Notes
Nutrition Facts
Roasted Red Beet Hummus
Amount Per Serving
Calories 12347
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 2g
10%
Polyunsaturated Fat 6g
Monounsaturated Fat 7g
Sodium 630mg
26%
Total Carbohydrates 42g
14%
Dietary Fiber 10g
40%
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1/2 cup): 347 cal, 16g fat (7g mono, 6g poly, 2g sat), 0mg chol, 10g protein, 42g carb, 10g fiber, 630mg sodium
