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Moderate Carb Beet Hummus
This beetroot hummus is a bit bolder than the hummus you’re used to, but it is definitely worth trying. It has an appetizing bright red color, a creamy texture, and sweet and savory flavors. Unlike many recipes containing chickpeas or cauliflower with beets, this recipe only uses roasted beetroot. You can enjoy this dip as a snack with some veggies or paired with chicken for lunch or dinner.
How to Make It
Step 1
Preheat your oven to 220C/450 F. Scrub the beetroots and wrap them individually in aluminum foil. Place them all on a baking sheet.
Step 2
Bake for 1 hour until tender. Take the baking sheet out of the oven and let the beetroots cool for 30 minutes. Peel them and chop them roughly.
Step 3
Transfer the beets to a food processor and add the garlic, Greek yogurt, lemon juice, olive oil, tahini, cumin, paprika, and salt. Process until smooth and creamy.
Step 4
Transfer to a serving plate and swirl with the back of a spoon. Garnish with sesame seeds and pepitas. Drizzle ½ tbsp of olive oil and serve.
Ingredients
- Beets, raw
6 each – 2″ diameter
- Garlic
2 clove
- Greek yogurt
0.25 cup
- Lemon juice
2 tbsp
- Extra virgin olive oil
1.5 tbsp
- Tahini
2 tbsp
- Cumin, ground
0.25 tsp
- Paprika
0.25 tsp
- Salt
0.25 tsp
- Sesame seeds
1 tsp
- Organic Pumpkin Seeds / Pepitas
0.5 tbsp
