Beet hummus is the perfect way to use leftover beets you don't know what to do with. Turn them into a delicious dip to serve with vegetables, crackers, or pita wedges.
Ingredients
- 2 small cooked beets , chopped
- 1 can chickpeas , 15 ounce
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 clove garlic , minced
- 0.75 teaspoons salt
- 0.25 teaspoons cumin
Instructions
-
1
Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Pumpkin Hummus
Try adding pumpkin puree to hummus for a colorful variety of the Middle Eastern classic. Serve with pita bread and cut-up veggies such as bell pepper strips, carrots, and celery.
Sauteed Kale with Apples
The stems can be tough on kale, so remove as much of the stem as possible.
Summer Soup of Butternut and Corn
Let's begin the summer with this delicious creamy butternut squash and corn soup! This is so simple but makes an excellent lunch to freshen your mood and put a smile on your face.