Pickled Beet Hummus
Take regular hummus up a notch with beautiful pretty pink beets. This Greek dip is easy, fun, healthy and so delicious!
Servings: 6 Servings
- 15 ounce jar pickled beets drained
- 15 ounce can chickpeas drained
- juice from 1 lemon
- 1 clove garlic
- 1 Tablespoon tahini paste
- 2 Tablespoon olive oil
- 1 teaspoon cumin
- salt to taste
Add extra virgin olive oil, lemon juice, and beets to your blender jar or food processor. Always add liquids to the bottom of your blender. This gives the blade room to rotate and blend the ingredients easily.
Add chick peas, garlic, and tahini paste, cumin and salt to the blender jar.
Blend until smooth.
Transfer to a bowl and drizzle with olive oil.
Top with crumbled goat cheese. You can also add some other garnishes like fresh herbs, roasted chick peas, or sesame seeds.
Is beet hummus good for you?
When it comes to snacks, hummus is filled with fiber and healthy fats, so it is a great snack option!
Does hummus have protein?
Hummus does have a small amount of protein that comes from the chick peas.
How long does beet hummus last?
Homemade hummus lasts 3-4 days when stored in an airtight container in the fridge.
- Serve with pita chips and fresh veggies
- Serve with greek salad.
- Serve on a sandwich or wrap.
- Serve with deviled eggs.
- Serve alongside grilled chicken.
Serving: 4tablespoon | Calories: 151kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 358mg | Potassium: 257mg | Fiber: 5g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 12.8mg | Calcium: 46mg | Iron: 2.5mg