Lemon Beet Hummus
Blend together chickpeas and roasted beets to create a bright pink and tasty hummus.
Ingredients
- 2 cups Canned Chickpeas 540ml or 19oz can
- ⅓ cup Extra Virgin Olive Oil
- 2 cloves Garlic roughly chopped
- 2 tablespoon Tahini
- 3 tablespoon Lemon Juice from 1 lemon
- 1 teaspoon Salt
- 100 grams Roasted Beets 2 small beets
- ⅓ cup Ice Water
Instructions
How to roast the Beets
- Place the unpeeled beets, on a large piece of aluminum foil. Wrap them in a tight pouch and place on a tray or dish. Bake for 1 hour at 400F. Let the beets come to room temp or refrigerate the pouch overnight if possible.
- Cut the root and stem ends from the roasted beet. Hold the beet with a paper towel and use a spoon to easily scrape off the skin from the beet.
How to prepare the Hummus
- Combine in a food processor the chickpeas, tahini, lemon juice, olive oil, salt, and garlic cloves.
- Blend the hummus until almost smooth, using a rubber spatula to scrape down the sides to help it along.
- Chop the roasted beets in ¼ inch cubes and place them in the food processor with the hummus. Blend for 2-3 minutes or until smooth.
- Pour the ice water, a couple tablespoons at a time, into the food processor, blending it in after each addition. Stop blending once reached the desired consistency.
Video
Notes
Troubleshooting the Texture:
Easily fix and reach the desired texture of hummus by slowly adding additional olive oil, lemon juice, or ice water to the food processor. Scrape down the sides of the food processor and blend in between each addition to ensure the desired consistency.
Nutrition
Calories: 291kcalCarbohydrates: 16gProtein: 6gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gSodium: 833mgPotassium: 252mgFiber: 5gSugar: 2gVitamin A: 26IUVitamin C: 6mgCalcium: 48mgIron: 2mg
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