Embark on a burst of flavors and colors with our beet hummus recipe. Discover a delightful way to incorporate nutrient-rich vegetables into your snacks.
Preparation
10
min
Cooking
0
min
Portion
16 (de 60 ml)
Ingredients
- 8 large peeled and boiled beets
- 375 ml (1 ½ cup) canned chickpeas, drained and rinsed
- 80 ml (⅓ cup) tahini
- 190 ml (¾ cup) plain 0% fat Greek yogurt
- 2 shallots, peeled
- 2 cloves of garlic, peeled
- 1 lemon (juice only)
- 5 ml (1 teaspoon) cumin
- 125 ml (½ cup) water
- 5 ml (1 teaspoon) salt
For decoration (optional):
- Some grilled onions, sliced
- Some sliced and grilled almonds
- Some microgreens
For dipping (optional):
- Grilled whole wheat tortillas
- A drizzle of sesame oil
- Some sesame seeds
Preparation
- Put all the ingredients in the blender except for the water and salt.
- Blend until smooth and homogeneous. Gradually add water for a smoother texture until you reach the desired consistency (fairly creamy).
- Season with salt to taste.
Notes
Registered Dietitian Nutritionist
