Beet Hummus with Lemon and Parsley

Beet Hummus

with Lemon and Parsley

GET RECIPES DELIVERED
dinner

Dinner Party Foods Family Friendly Gluten-Free Appetizer Root Vegetables Quick and Easy
GET RECIPES DELIVERED
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.