Beet Hummus

Beet Hummus Enlarge Image
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5 users rated this recipe an average rating of 3.5
Makes:
16 servings
Serving Size:
2 tablespoons
Start to Finish:
20 mins
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Beet Hummus

Ingredients
1
15 ounce can cannellini beans (white kidney beans), rinsed and drained
1
8 ounce package refrigerated cooked whole baby beets or one 15-ounce can small whole beets, drained
1/4
cup tahini (sesame seed paste)
2
tablespoons lemon juice
1
tablespoon prepared horseradish
2
cloves garlic, minced
1/2
teaspoon salt
1/4
cup olive oil
 
Chopped hard-cooked egg (optional)
 
Snipped fresh Italian (flat-leaf) parsley (optional)
 
Cucumber slices and/or celery sticks (optional)

Directions

  1. In a blender or food processor combine cannellini beans, beets, tahini, lemon juice, horseradish, garlic, and salt. Cover and blend or process until nearly smooth. With the motor running, add oil in a thin, steady stream through the feed tube.
  2. Transfer beet mixture to a serving bowl. If desired, cover and chill for up to 24 hours. If desired, garnish with hard-cooked egg and parsley. If desired, serve with cucumber slices and/or celery sticks.

Nutrition Facts

(Beet Hummus)
    Per serving:
  • 79 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 13 mg chol.,
  • 126 mg sodium,
  • 6 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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