Creamy chickpea hummus with sweet roasted beets and a kick of horseradish.
Ready to eat way more beets. This amazing hummus is one of the easiest ways to disguise the earthy beet flavor which can be a love it or leave it.
Traditional hummus just received a bit of an upgrade with 2 root vegetables horseradish and beautiful red beets which are responsible for giving this hummus its eye-catching hue.
How to Eat Beetroot Hummus
-Beetroot Hummus looks super impressive in the middle of a crudite
-Spread onto toast and tops with micro-greens
-Dip with chips, peppers, radish, celery, fennel or carrots
-Dollop a spoonful into a nourish bowl or salad
Nutrition
Beets: excellent source of fiber which keeps your digestion regular as well as potassium, iron, and folate.
Chickpea: excellent plant-based protein source, these legumes contain 8 of 9 essential amino acids.
Horseradish: carries powerful anti-cancer compounds and is in the same family as cabbage and broccoli.
Tahini: is the result of grinding sesame seeds and oil into a paste. Tahini is a rich source of protein, fiber, and selenium.
Beetroot Hummus
Ingredients
- 1 can (15oz.) chickpeas, drained and rinsed
- 2 beets
- 2 tablespoons tahini
- ¼ cup horseradish
- 1 tablespoon olive oil
- 1 lemon, juice
- 1 shallot, chopped
- pinch of salt
Instructions
- Pre-heat oven to 400 degrees Fahrenheit
- Wash beets under cold water with scrub brush, towel dry and wrap in aluminum foil.
- Roast beets in oven for about 40 minutes. Let cool before peeling off outer skin and roughly chopping.
- In a food processor, add all ingredients, blend on high for 1 minute or until combined and smooth.
- Serve with carrots, celery, peppers or chips.
Notes
*using raw beets or pickled beets which will change the taste and consistency
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