Easy Beet Hummus
This brightly colored hummus is a delicious spread for crackers, toast, or sandwiches. Or it can be served as a dip. You can omit the tahini if needed for an allergy.
Servings: 12 (Makes about 3 cups)
Calories: 44kcal
Equipment
Ingredients
- 1 14.5- ounce can chickpeas (drained and rinsed and patted dry)
- 1/2 cup boiled beets
- 1/4 cup plain whole-milk yogurt
- Juice of 1/2 lemon
- 1 tablespoon tahini
- 1/4 teaspoon salt
Instructions
- Place all ingredients into a food processor or blender, and puree until very smooth.
- Spread onto toast, bread, or crackers. Or serve as a dip with soft veggies like sliced cucumber, snap peas, or bell peppers.
- Store in an airtight container in the fridge for up to 5 days.
Notes
- Add a clove of raw garlic to the food processor for additional flavor.
- Omit the tahini if needed to make a seed-free hummus.
- Use boiled, roasted, or canned beets. Just be sure to drain any and all liquid.
- Use plain whole milk yogurt for the best creaminess.
- Serve as a dip for raw veggies or crackers, or spread on lightly toasted bread.
- Season to taste with salt. You may need more or less depending on the flavor of your beans.
- Adults may like this thinned with additional lemon juice and used as a salad dressing.
Nutrition
Calories: 44kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 156mg | Potassium: 77mg | Fiber: 2g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg