Truthfully, I don’t love hummus.  At least store bought hummus, some restaurants are good, but typically I don’t really eat hummus very often.  However, when I came across this bright red veggie hummus dip, I was intrigued and had to try it!  Beets are a great ingredient to use, they are high in vitamins and minerals and have tons of other healthy benefits.

Ingredients:
1 cup roasted beets (2-3 large beets or 5-6 small beets)
1 can of chickpeas, drained and rinsed
1 1/2 lemons, juiced
1/2 lemon, zested
3 garlic cloves
salt & pepper to taste
assorted veggies for dipping

Instructions:

1. I roasted the beets by wrapping them in foil and baking at 400 degree for approx. 30 minutes. Until they’re easily pierced with a  fork and the skin falls off easily.
2. Add all the ingredients to a food processor and process until smooth and blended well.
3. You can add more lemon juice to thin it out a little and add salt and pepper per your personal preference.

Macros:
Calories: 601.4
Carbs: 107.2
Net Carbs: 77.5 g
Fat: 9.7 g
Protein: 28.4 g