Beet Hummus with Lemon and Parsley

Beet Hummus

with Lemon and Parsley

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dinner

Give your hummus a new look with this bright beet dip. Like most hummus recipes, you’ll start with chickpeas, and add roasted beets for color and depth of flavor. Everyone will love the color and flavor of this stunning dish.

Dinner Party Foods Family Friendly Gluten-Free Appetizer Root Vegetables Quick and Easy
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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
130
FAT
6g
CARBOHYDRATES
16g
PROTEIN
5g

MAIN INGREDIENTS

  1. 1 can chickpeas
  2. 8 oz red beets
  3. 2 cloves garlic
  4. 2 tbsp tahini
  5. 1 lemon
  6. 0.25 oz fresh parsley
  7. 1 tbsp olive oil
  8. Salt and pepper
Allergens: n/a

TOOLS

  • Food processor

INSTRUCTIONS

1
Roast the beets
Preheat the oven to 400°F. Peel and dice the beets. Place them on a piece of tinfoil and drizzle with 1 tbsp water. Wrap the beets up tightly and bake, directly on the oven rack, until fork tender, 30 to 35 minutes.
2
Blend the hummus
Strain the liquid from the chickpeas (also known as aquafaba) into a small bowl. Add the chickpeas, tahini, garlic, juice from half the lemon, pinch of salt and pepper, and roasted beets to the food processor. Blend the hummus, adding 1 tbsp of aquafaba at a time, until smooth.
3
Add the final touches and enjoy
Pick the parsley leaves and roughly chop. Serve the beet hummus in a bowl. Top with a drizzle of olive oil, a sprinkle of salt and chopped parsley.