Homemade hummus is incredibly easy to make. Why not kick it up a notch in the nutrition department by adding some vibrantly hued beets? Phytochemicals in beets are responsible for their deep red color and they also act as antioxidants within the body. So enjoy this supercharged hummus with veggies, on a sandwich or just by the spoonful! It packs six grams of protein per quarter-cup serving.
Homemade Beet Hummus Recipe
Prep time: 5
Cook time: 15 minutes
1/2 cup chopped beets (about one small beet)
1 1/2 cups cooked chickpeas
1 clove garlic
3 tablespoons tahini
3 tablespoons lemon juice
1/4- 1/2 cup water
1 1/2 teaspoons cumin
1/2 teaspoon sea salt
- Cook the beet by steaming in a vegetable steamer or boiling until tender (about 15 minutes).
- While the beet is cooking, put the garlic clove into a food processor and process it until it’s nicely chopped. Add the chickpeas and the rest of the ingredients (including the cooked beets) and some of the water and process.
- Add more water if it’s too thick. Keep processing the hummus until it’s nice and smooth.
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