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Beet hummus with rainbow carrots on concrete counter
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Beet Hummus

Traditional hummus made bright and pink with a beet that also sneaks in some extra nutrients. This hummus is ready in minutes and is so pretty, it's hard to take the first bite!
Course Appetizer
Cuisine American, dairy free, gluten free, grain free, Middle Eastern, nut free, paleo
Prep Time 5 minutes
Cook Time 1 minute
Servings 22
Calories 67kcal
Author Alicia Pope

Equipment

  • Blender

Ingredients

  • 1 1/4 cup garbanzo beans ideally soaked, sprouted and boiled
  • 1 beet red
  • 1/3 cup tahini
  • 1/3 cup extra virgin olive oil
  • 1/3 cup water
  • salt and pepper to taste
  • pinch flaky sea salt optional for garnish

Instructions

  • Boil beans. Remove greens and root base from beet
  • Put all ingredients in a blender and pulse until smooth, about 60 seconds
  • Pour into a bowl and sprinkle with flaky sea salt

Notes

Using a thyme-infused sea salt for garnish with little bits of thyme and flowers makes for a beautiful presentation.

Nutrition

Calories: 67kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg