Easy Beet Hummus

Make your own pink hummus with this easy recipe for healthy beet hummus, full of nutrients and heart-healthy ingredients. Healthy vegan and dairy-free snack idea. Makes approximately 16 ounces.

Print Recipe

Prep Time 10

Total Time 10

Course Snack

Cuisine American

Calories 220.2 kcal

Ingredients

1 15oz can chickpeas (garbanzo beans)
1/2 cup pickled beets drained
1/2 cup tahini
juice of 1 large lemon
1 tsp ground cumin
1/2 tsp minced garlic
1/2 tsp sea salt
1/3 cup EVOO extra virgin olive oil
Optional garnish: Drizzle with extra EVOO and sprinkle hemp hearts on top.

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions

To a food processor or high-powered blender, add all ingredients except olive oil.
Blend on high for 1-2 minutes or until well blended and mostly smooth. (You may need to stop and scrape down sides using a rubber spatula halfway through.)
Next, while blending hummus, slowly add olive oil until fully incorporated and desired consistency is reached. (Feel free to add more than my recommended 1/3 cup.) Taste and then add more salt if desired. For a deeper shade of pink, add beet powder (link is below.)
Scoop out hummus and add to a bowl or container. Drizzle some extra olive oil on top and add hemp hearts, if desired. Cover and refrigerate until ready to serve, will stay fresh up to 5 days.

Nutrition

Calories: 220.2kcalCarbohydrates: 11.54gProtein: 5.39gFat: 18.07gSaturated Fat: 2.46gSodium: 318.07mgFiber: 3.27gSugar: 0.65g

Keyword homemade hummus recipe, healthy hummus recipe vegan, pink hummus, easy hummus recipe, beet hummus recipe, healthy vegan snack ideas,

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