Beet Hummus Without Tahini
A smooth beet hummus made with plain cooked beets, chickpeas, smoked paprika, garlic, and lemon. Ready in five minutes using a food processor.
Ingredients
For the hummus:
- 300 g canned chickpeas drained weight
- 2 plain packaged cooked beets
- 3 cloves garlic peeled
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 5 tablespoons extra virgin olive oil
For garnish:
- Extra virgin olive oil
- Sesame seeds
- Pomegranate seeds
- Chives chopped
Instructions
- Add 300 g canned chickpeas , 2 plain packaged cooked beets, 3 cloves garlic , peeled, 1 teaspoon salt, 1 teaspoon smoked paprika, 1 tablespoon lemon juice, and 5 tablespoons extra virgin olive oil to a food processor.
- Blend until smooth and creamy, stopping to scrape down the sides as needed.
- Taste and adjust with a little more salt or lemon juice if needed, then blend briefly to combine.
- Spoon the hummus onto a serving plate and use the back of a spoon to make a swirl. Drizzle with extra virgin olive oil and sprinkle with sesame seeds, pomegranate seeds, and chopped chives.
Notes
Milder garlic flavor: Use 2 garlic cloves instead of 3 for a milder dip.
Make ahead: Prepare the hummus a few hours ahead and keep it covered in the refrigerator. An optional 30-minute chill before serving is not included in the five-minute total.
Storage: Refrigerate in an airtight container for up to 5 days. Stir before serving.
Nutrition
Calories: 244kcal | Carbohydrates: 15g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 823mg | Potassium: 266mg | Fiber: 5g | Sugar: 3g | Vitamin A: 271IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg
