WEEKDAYS 1e|12c|p

Beet Hummus

Carla Hall
Servings: 6 to 8
under 5 min

Make this hummus using beets for a delicious snack or appetizer!

  • Ingredients
  • step-by-step directions
Beet Hummus
  • 3 pre-cooked beets (store-bought)
  • 1 can chickpeas (14.5 ounces, rinsed and drained)
  • 1/2 cup feta
  • 1/4 cup toasted walnuts
  • 1 lemon (zested and juiced)
  • 1 tablespoon olive oil
  • 1 tablespoon tahini
  • 1 teaspoon salt
  • 3-4 carrots (cut into 2-inch sticks)
  • 4-5 stalks celery (2-inch sticks)
  • 8 radishes (cut into quarters)
  • 1 package pita (toasted and cut into wedges)
  • In the bowl of a food processor, add the beets, chickpeas, feta, toasted walnuts, the zest and juice of a lemon, pulse to puree unti smooth. While pulsing add the olive oil and tahini. Season with salt.
  • Serve with crudité and pita.
  • Tip: if you can't find beets, add roasted peppers!


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