Description
A delicious beetroot hummus that is perfect for dipping with crostini or fresh veggies.
Ingredients
Scale
- 1 15oz can chickpeas
- 3–4 mini beets or 1 medium beet
- 2 garlic cloves
- 1 tbsp tahini
- 1 tbsp olive oil
- Juice of half a lemon
- 1/4 tsp sea salt
- 2 tbsp fetta cheese
- 2 tbsp chopped parsley
- 2 tbsp slivered almonds
- 1 drizzle olive oil
- 10 toasted crostini
- Raw veggies
Instructions
- Place the chickpeas, beets, garlic cloves, tahini, olive oil, juice of half a lemon, and the sea salt in a food processor and blend until smooth.
- Scoop the beetroot hummus into a serving dish, drizzle it with some extra olive oil and top it with some fresh parsley and feta cheese.
- Slather it onto crostini, or serve it with raw veggies.
Notes
- For a creamier texture, ensure the chickpeas are rinsed and drained well.
- Adjust the seasoning according to your taste.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 3g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg