- make this recipe
- user reviews ()
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)
- Servings Per Recipe 16,
- cal. (kcal) 79,
- Fat, total (g) 6,
- chol. (mg) 13,
- sat. fat (g) 1,
- carb. (g) 6,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 2,
- pro. (g) 3,
- vit. C (mg) 1,
- sodium (mg) 126,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
