Roasted Beet Hummus and Veggies (WEM)
Recipes | January 28, 2016
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:
- 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.
- Add all the ingredients to a food processor and process until smooth and blended well.
- 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
Private Member |
marquette, mi, usa
I love hummus, but I don’t get how this one would taste much like hummus without tahini and cumin.
Private Member |
usa
I’m not a big hummus/chickpea fan but I love beets and their wonderful benefits. I’ll have to make a small batch to try.