Balsamic Beet Hummus Recipe
This healthy balsamic beet hummus recipe is a vegan holiday appetizer perfect for party snacks or for dipping crackers while watching TV.
Servings: 6 people
Calories: 179kcal
Equipment
Ingredients
- 1 beet roasted
- 15 oz canned chickpeas rinsed and drained
- 1/4 cup tahini
- 1/4 cup lemon juice fresh
- 2 tablespoons olive oil
- 1 garlic clove
- 1/2 teaspoon salt
- 1.66 tablespoon balsamic glaze (1 tablespoon + 2 tsps)
Instructions
- See notes about roasting the beet first.
- Add all of the ingredients in a food processor and blend until smooth (or desired consistancy).
- For garnish, feel free to drizzle extra balsamic glaze over top.
- Serve with tortilla chips, veggie sticks, or crackers.
Notes
There are a number of different ways to roast beets but here is what I did:
- Preheat oven to 400F.
- Wash and scrub beets.
- Wrap the beet in foil.
- Roast for 50 minutes (or until soft).
- Once cool, use a paper towel to scrub the peel off.
- That's it!
Nutrition
Serving: 1serving | Calories: 179kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 405mg | Potassium: 203mg | Fiber: 4g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg