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5 from 1 vote

Beetroot Hummus

Beetroot Hummus with roasted beets, chickpeas, lemon, and blended to creamy goodness!
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
Servings: 6 people
Author: Shweta

Ingredients 

  • 1 small roasted beet, *You may use canned beets also. I roasted mine the day before and it worked great (See notes).
  • 2 cloves garlic
  • 1 can chickpeas (15 oz.);, low sodium, rinsed and drained
  • 1 lemon
  • ½ teaspoon cumin powder
  • 4 tablespoon olive oil
  • salt;, to taste
  • ¼ cup water, *more as needed until desired consistency
  • Optional toppings: parsley, olive oil, pine nuts, hemp seeds, and sesame seeds for garnish

Instructions

  • Place roasted beet, garlic, chick peas, lemon, cumin, water, and 3 tablespoons of olive oil in a food processor and blend until smooth consistency.
  • Add additional water as desired until you reach your desired consistency. Use the last tablespoon of olive oil to drizzle on top.
  • Add your preferred garnishes and you're ready to serve!

Notes

  • To roast the beets:
    1. preheat oven to 400°F, and wrap your beets in foil. Roast for 50-60 minutes.
    2. Take your beets out of the oven and let cool. The beets should be soft and the peel should slide right off.
  • Serve with vegetables, on a sandwich, or even with your favorite falafels!

Nutrition Info

Calories: 157kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 415mg | Potassium: 160mg | Fiber: 4g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
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