A simple twist to traditional hummus. Swap half the beans for beets and the result is as delicious as it is beautiful. The color from red beets comes from betalains – antioxidants with a variety of potential health benefits. Beets are also rich in nitrates which research shows has the ability to improve blood flow throughout the body and reduce blood pressure.
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Servings: 8 (click to scale)
Ingredients
- 10 oz red beets Red, Fresh
- 6 ¾ oz canned garbanzo beans Low Sodium, Canned, Drained, Rinsed
- 4 tsp tahini paste Tahini
- 1 3/4 each fresh garlic crushed
- 2 tsp Lemon Juice Fresh
- ¼ tsp Kosher Salt
- 1/8 tsp Ground Black Pepper
- 5 tsp Cold Water
- 2 ½ tsp Extra Virgin Olive Oil
- 2 1/2 tsp fresh parsley Fresh, Chopped
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Instructions
- Preheat oven to 350F degrees.
- Wash and dry beets. Roast in oven until tender; about 30-45 minutes.
- Peel beets while still warm and cut into cubes; puree in food processor until smooth.
- Remove and add chickpeas and pulse until smooth.
- Add the tahini, garlic, lemon juice, salt and pepper; process until smooth.
- Add beet puree and combine. Add water to help consistency, if needed.
- Transfer the dip to a serving bowl, drizzle with extra virgin olive oil. Garnish with chopped parsley
Chef Tips
Low Food Waste Tips:
- Skip peeling the beets before putting them in the food processor.
- Use beet trimmings in other recipes.
- Use all parts of parsley; leaves to stems.
Nutrition
Serving: 1g | Calories: 90kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 140mg | Fiber: 3g
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