Description
A festive and colorful twist on classic hummus, perfect for holiday gatherings. Serve with fresh rainbow veggie dippers for a healthy and vibrant appetizer.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 medium beet, roasted and peeled
- 2 tbsp tahini
- 2 cloves garlic
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 1/2 tsp salt
- 2 tbsp olive oil
- 2 tbsp water, adjust as needed
- Rainbow veggie dippers: bell peppers, carrots, cucumber, radishes, cherry tomatoes
Instructions
- Preheat oven to 400°F (200°C). Wrap beet in foil and roast for 45-60 minutes until tender. Let cool, then peel.
- In a food processor, combine chickpeas, roasted beet, tahini, garlic, lemon juice, cumin, and salt. Process until smooth.
- With the processor running, slowly add olive oil and water until desired consistency is reached.
- Transfer to a serving bowl and refrigerate for at least 30 minutes to let flavors meld.
- Meanwhile, prepare rainbow veggie dippers by slicing vegetables into sticks or rounds.
- Serve chilled beet hummus with fresh veggie dippers.
Notes
- For extra flavor, drizzle hummus with olive oil and sprinkle with sesame seeds before serving.
- Leftover hummus keeps well in an airtight container in the refrigerator for up to 5 days.
- Adjust lemon juice and salt to taste.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup hummus with veggies
- Calories: 120
- Sugar: 3g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg