Try our Beet Hummus Recipe for a tasty, vividly red dip if you want to impress the party with a non-traditional hummus. You also get some extra veggies when you try our Beet Hummus Recipe by adding beets.
What You Need
Original recipe yields 12 servings
1 beet (8 oz.)
1 Tbsp. olive oil
1/4 cup water, divided
1 container (7 oz.) hummus
2 Tbsp. fresh lemon juice
1/4 cup crumbled feta cheese
1/4 cup sliced almonds, toasted
1 Tbsp. chopped fresh parsley
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Let's Make It
Heat oven to 425°F.
Cut off and discard thin slice from top and bottom of beet. Brush beet with oil; wrap in foil. Place in shallow pan.
Roast 45 to 55 min. or until beet is tender; cool 20 min.
Pierce top of beet with fork to secure beet while scraping peel off beet with tip of spoon.
Cut beet into quarters; place in food processor. Pulse until coarsely chopped. Add 2 Tbsp. water; pulse until smooth. Scrape down side of food processor container. If necessary, gradually add remaining water through feed tube at top of processor while pulsing until mixture forms thin smooth paste. Spoon into medium bowl. Stir in hummus and lemon juice.
Refrigerate 30 min.
Top with cheese and nuts just before serving; sprinkle with parsley.
Serve with cut-up fresh vegetables and/or your favorite variety of ATHENOS Pita Chips.
For more flavor, prepare using artichoke spinach hummus.
The roasted beet adds a slightly sweet flavor and burst of color to this low-sodium hummus that's a smart snacking choice.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.