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Beet Hummus

Beet Hummus


Author: BMC Teaching Kitchen Recipe Type: Appetizer | Cuisine: Middle Eastern Serves: 12
Total Time: 15 | Prep Time: 15 | Cook Time: 0

Ingredients

  • Canned beets – ½ (15.5) oz can, drained and rinsed
  • Chickpeas – 1 (15.5) oz can, drained and rinsed
  • Lemon, juiced – 1 medium
  • Plain Greek yogurt (or tahini) – ¼ cup
  • Olive oil – ¼ cup
  • Garlic, minced – 1 clove
  • Cumin – ½ teaspoon
  • Kosher salt – ½ teaspoon

Instructions

  1. Drain and rinse the beets and chickpeas and add to a blender or food processor.
  2. Add the lemon juice, yogurt, olive oil, garlic, cumin, and salt. Blend until creamy.
  3. Refrigerate for at least one hour before serving.

Notes

Add flavor and texture with additional toppings like Feta cheese, chopped walnuts, sunflower seeds, dill or mint.


Nutrition Information

Serving Size: 12 Calories: 81
Fat: 5.2 g
Saturated Fat: 0.7g
Carbohydrates: 6.9g
Dietary Fiber: 1.8g
Protein: 2.3g
Sodium: 184