Hummus is a wonderful dip and spread that is rich in fiber and protein. It can be made in many different variations. One of my favorites includes roasted beets. You can use any variety of beet for this recipe. The color of your hummus will change, depending on what variety of beet you choose. A golden beet will result in a yellow-colored hummus, while a Chioggia beet will result in a pink hummus. Regardless of what variety of beet you choose, you will end up with a beautiful spread that also packs a nutritious punch. Enjoy!
Makes about 2 1/2 to 3 cups of hummus
- Beets (either 2 small or 1 large)
- 2 garlic cloves
- 1 can chickpeas, drained
- 1/4 cup tahini
- 2 tablespoons almond butter
- 1 tablespoon white miso paste
- 2 Tablespoons lemon juice (or juice of ½ lemon)
- 1/4 teaspoon crushed red pepper (or more, if you prefer a kick)
- 1/4 cup olive oil
- Salt and pepper to taste
- Preheat the oven to 425 degrees Fahrenheit.
- Wrap garlic and beets in foil packet, place on baking sheet, and roast for 45 minutes, until soft.
- Remove beets and garlic from oven, and allow to cool. Once cool, remove beet and garlic skins.
- In a food processor or blender, add chickpeas, tahini, almond butter, miso paste, lemon juice, and crushed red pepper. Puree until smooth, scraping down the sides if necessary.
- Add roasted beets, garlic, and olive oil, pureeing again until smooth, and scraping down the sides if necessary.
Nutrition Information: Serving size ½ cup. Servings per recipe: around 5; Calories: 220, total fat: 14 g, saturated fat: 1.8 g, cholesterol: 0 mg, sodium: 92 mg, carbohydrates: 19 g, fiber: 5.5 g, sugar: 4 g, protein: 6.2 g
*Recipe adapted from Minimalist Baker