Beetroot Hummus Recipe

Makes: about 2 cups
Season: evergreen
Prep Time / Cook Time: n/a
Active Time / Passive Time: 20 minutes
Total Time: 20 minutes

Nutritional Highlights: Beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Garbanzo beans not only contribute protein — they are also a rich source of vitamins, minerals and fiber.

“Fun Fact” / Tips & Tricks Section: To avoid pink fingers every time you prep red beets, wear gloves.

Ingredients:

1 1/2 cups (200 g) canned garbanzo beans, drained
3 tablespoons (45 g) tahini
3 tablespoons (45 g) fresh lemon juice
1/4 cup (60 g) water
1 (7 g) garlic clove, smashed
3/4 cup (112 g) beetroot, shredded
1 teaspoon (5 g) dijon mustard
1 tablespoon (12 g) chopped capers
salt & pepper to taste

Instructions:

Strain the canned beans and rinse well. Feel free to use cooked beans from dry. Using a cheese grater or shredding attachment on a food processor shred the peeled beet. If you are limited with equipment, finely dice the peeled beet for easy blending.
Add all of the ingredients to a blender and process until you have a lovely smooth texture.
Keep covered in the refrigerator for up to a week.

‍