Ingredients
Units
Scale
- 8 ounces peeled and steamed organic beets, cut into chunks
- 1 15-ounce can garbanzo beans, drained
- 1/4 cup tahina paste
- 3 small garlic cloves, rough chopped
- Juice from 1 lemon
- 1 tablespoon ground cumin
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Instructions
- In a small food processor, add the beets and pulse until nearly smooth.
- Add in the garbanzo beans and tahina paste and pulse another 20 seconds.
- Add in the garlic, lemon juice, cumin, olive oil, and salt, and pulse until puréed and hummus is a creamy texture.
- Taste for seasoning. Drizzle with olive oil if so desired. Serve hummus with pretzels or your favorite crackers or fresh cut veggies.
Notes
- You can cheat and use already-steamed or roasted beets like Melilssa's Organic Steamed Beets that saved a ton of time (or you can steam/roast your own beets). They're just as delicious!
- Make sure to rinse the garbanzo beans (chickpeas) thoroughly to remove the starchy liquid before adding to the food processor.
- Tahina paste and tahini paste are very similar, so use whichever one you have on hand or can find in your local grocery store.
- A smaller food processor works great for making this dip. You can also use a good blender, like a Ninja or a Vitamix.
- Fresh-cut veggies, crackers, pretzels, or tortilla chips are just perfect for dipping!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 254
- Sugar: 3.8 g
- Sodium: 358.8 mg
- Fat: 11.2 g
- Carbohydrates: 34.2 g
- Protein: 8.7 g
- Cholesterol: 0 mg
