Nourishing 4 You

Roasted Beet Hummus

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by

SarahThyme
in
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Roasted Beet Hummus

A vibrant magenta dip that doesn’t taste like the canned beets you remember, roasted beets blended smooth with chickpeas, tahini, garlic, and lemon.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 397.5
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 medium beets peeled and quartered
  • 2 cans chickpeas drained
  • 10 oz tahini stirred well before measuring
  • 8 cloves garlic
  • 1/2 cup lemon juice
  • 6 oz olive oil
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 4 ice cubes

Method
 

  1. Peel 3 medium beets and cut into quarters. Place in a covered roasting dish and roast at 400°F for 40 minutes.
  2. Strain 2 cans of chickpeas. For best results, simmer them in a pot of water for 10 minutes, then strain again and remove the skins from each chickpea.
  3. Stir the tahini well, then add 10 oz to a blender along with the chickpeas, garlic, and roasted beets.
  4. Slowly add the lemon juice and olive oil, then the spices, blending until well combined.
  5. Add the ice cubes last and blend until smooth.
  6. Transfer to a serving dish, or store in a tightly sealed container for up to 3 weeks.
  7. Optionally top with seasoned olive oil, sesame seeds, bee pollen, or green onions. Serve with focaccia or sourdough crackers.

Nutrition

Calories: 397.5kcalCarbohydrates: 23.93gProtein: 10.47gFat: 31.13gSaturated Fat: 4.33gPolyunsaturated Fat: 8.34gMonounsaturated Fat: 15.83gTrans Fat: 0.14gCholesterol: 0mgSodium: 182.19mgPotassium: 320.44mgFiber: 7.42gSugar: 5.9gVitamin A: 18.69IUVitamin B1: 0.27mgVitamin B2: 0.15mgVitamin B3: 1.67mgVitamin B5: 0.41mgVitamin B6: 0.29mgVitamin B12: 0µgVitamin C: 5.27mgVitamin D: 0µgVitamin E: 2.38mgVitamin K: 10.17µgCalcium: 70.67mgCopper: 0.62mgFolate: 84.63µgIron: 3.16mgManganese: 1.06mgMagnesium: 115mgPhosphorus: 249.87mgSelenium: 13.65µgZinc: 2.11mgCholine: 34.69mgNet Carbohydrates: 16.32g

Notes

Recipe ideas: Top with seasoned olive oil, sesame seeds, bee pollen, or green onions. Serve with focaccia or sourdough crackers.
Storage: Keeps in a tightly sealed container for up to 3 weeks.
Diet notes: Vegan, vegetarian, dairy free. Gluten free if served with gluten-free crackers/bread.
Also high in (% DV): Copper (69%), Manganese (46%), Magnesium (27%), Folate (21%), Selenium (25%), Iron (18%), Zinc (19%), Phosphorus (20%), Dietary Fiber (26%), Vitamin E (16%).

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Nutrition Facts
Roasted Beet Hummus
Amount per Serving
Calories
397.5
% Daily Value*
Fat
 
31.13
g
48
%
Saturated Fat
 
4.33
g
27
%
Trans Fat
 
0.14
g
Polyunsaturated Fat
 
8.34
g
Monounsaturated Fat
 
15.83
g
Cholesterol
 
0
mg
0
%
Sodium
 
182.19
mg
8
%
Potassium
 
320.44
mg
9
%
Carbohydrates
 
23.93
g
8
%
Fiber
 
7.42
g
31
%
Sugar
 
5.9
g
7
%
Protein
 
10.47
g
21
%
Vitamin A
 
18.69
IU
0
%
Vitamin B1
 
0.27
mg
18
%
Vitamin B2
 
0.15
mg
9
%
Vitamin B3
 
1.67
mg
8
%
Vitamin B5
 
0.41
mg
4
%
Vitamin B6
 
0.29
mg
15
%
Vitamin B12
 
0
µg
0
%
Vitamin C
 
5.27
mg
6
%
Vitamin D
 
0
µg
0
%
Vitamin E
 
2.38
mg
16
%
Vitamin K
 
10.17
µg
10
%
Calcium
 
70.67
mg
7
%
Copper
 
0.62
mg
31
%
Folate
 
84.63
µg
21
%
Iron
 
3.16
mg
18
%
Manganese
 
1.06
mg
53
%
Magnesium
 
115
mg
29
%
Phosphorus
 
249.87
mg
25
%
Selenium
 
13.65
µg
20
%
Zinc
 
2.11
mg
14
%
Choline
 
34.69
mg
Net Carbohydrates
 
16.32
g
* Percent Daily Values are based on a 2000 calorie diet.

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