Beet Hummus
with Lemon and Parsley
dinner
CALORIES
130
FAT
6g
CARBOHYDRATES
16g
PROTEIN
5g
MAIN INGREDIENTS
- 1 can chickpeas
- 8 oz red beets
- 2 cloves garlic
- 2 tbsp tahini
- 1 lemon
- 0.25 oz fresh parsley
- 1 tbsp olive oil
- 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.
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