Beet Lemon Hummus
This beet lemon hummus packs in roasted beet and lemon juice to create this flavorful dip that's perfect for snacking and entertaining.
Ingredients
- 1 beet
- 4 cloves garlic
- 1 can chickpeas drained and rinsed
- ¼ cup tahini
- 2 tablespoons lemon juice
- ½ teaspoon cumin
- 1 pinch cayenne pepper
- Salt and pepper to taste
- 2 to 3 ice cubes
- 2 tablespoons olive oil plus more for serving
- Chopped parsley for garnish
Instructions
- Roast the beet and garlic until soft and tender.
- Add the roasted beet, garlic, chickpeas, tahini, lemon juice, cumin, cayenne pepper, salt, and pepper to a food processor.
- Blend until mostly smooth.
- Add the ice cubes and olive oil.
- Continue blending until silky smooth and creamy.
- Transfer to a serving bowl.
- Drizzle with additional olive oil and garnish with chopped parsley.
- Serve immediately or refrigerate until ready to serve.
Notes
- Roasting the beet enhances its natural sweetness.
- Ice cubes help create an extra creamy hummus texture.
- Adjust the lemon juice and seasoning to suit your taste.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
Calories: 111kcalCarbohydrates: 5gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 15mgPotassium: 107mgFiber: 1gSugar: 1gVitamin A: 21IUVitamin C: 4mgCalcium: 22mgIron: 1mg
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