Beet Hummus

Name: Beet Hummus with Lemon and Parsley
Prep time: 40 min
Total time: 40 min
Yield: 2
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

with Lemon and Parsley

dinner

Quick and Easy Root Vegetables Appetizer Gluten-Free Family Friendly Party Foods Dinner

SERVINGS

2 2

PREP & COOK TIME

40 min

CALORIES

130

FAT

CARBOHYDRATES

16g

PROTEIN

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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

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.

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.

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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