This Beet Hummus isn’t just pretty—it’s packed with nutrients, too. The bold pink color makes it perfect for a Valentine’s Day snack, while chickpeas provide plant-based protein and fiber for lasting energy. Beets add a natural sweetness along with antioxidants and heart-healthy nitrates. Smooth, flavorful, and full of good-for-you ingredients, this dip is great with veggies, crackers, whole grain chips, or as a spread.
Prep time: 10 minutes, serves ~4
INGREDIENTS
- 1 can of chickpeas, drained and rinsed
- 1-2 small beets, peeled and roasted**
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tbsp olive or avocado oil
- 1 clove of garlic
- 1 tsp cumin
- 1 tsp salt
- Optional: Feta cheese for topping
DIRECTIONS:
- Add the chickpeas, roasted beets, tahini, lemon juice, red wine vinegar, olive oil, garlic clove, cumin, and salt to a food processor.
- Blend until smooth, scraping down the sides as needed. If the mixture is too thick, add a small amount of water or extra olive oil until desired consistency is reached.
- Taste and adjust seasoning if needed. Transfer to a serving bowl and top with feta cheese if using.
- Serve with fresh veggies, crackers, whole grain chips, or pita. Enjoy!
** I prefer to use pre-cooked/peeled beets for easy prep and less cleanup!
NUTRITION FACTS:
Per 1/4th of the recipe
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