Roasted Beet Hummus
Prep Time: 5
Cooking Time: 45
Ingredients
- 15-ounce can chickpeas, drained and rinsed
- ½ cup peeled and chopped roasted beets
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Combine chickpeas, beets, olive oil, lemon juice, salt and pepper in a food processor. Cover and process until smooth, scraping down sides as needed.
- How to roast beets: Preheat oven to 400 degrees F
- Wrap beets in foil and seal tightly. Bake for 45 minutes or until tender when pierced with a knife. Cool
- Use a paper towel to run skins off beets. Chop coarsely.
Adapted from EatRight.org
Nutrition Facts
14 servings per container
Serving Size 2 Tbsp
| Amount Per Serving | ||
|---|---|---|
| Calories 50 | ||
| % Daily Value* | ||
| Total Fat 4g | 5% | |
| Saturated Fat 0.5g | 3% | |
| Trans Fat 0 | 0% | |
| Cholesterol 0 | 0% | |
| Sodium 80mg | 3% | |
| Total Carbohydrate 3g | 1% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 0g | 0% | |
| Includes 0 of Added Sugars | 0% | |
| Protein 1g | 2% | |
| Vitamin D 0 | 0% | |
|---|---|---|
| Calcium 0 | 0% | |
| Iron 0 | 0% | |
| Potassium 0 | 0% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.