Blood Red Beet Hummus with Carrot Fingers

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A snack that's both spooky and scrumptious!

This creepy hummus dish is perfect for a Fall party. The hummus gets its ruby red color from beets, and this recipe offers a touch of sweetness and a lot of savory creaminess. Peel carrots and add to the hummus to create a hand reaching up from the dip. Super spooky!

Serve Blood Red Beet Hummus with Carrot Fingers with whole-wheat pretzels or whole wheat pita chips and some crunchy vegetables for some scary scooping.

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Blood Red Beet Hummus with Carrot Fingers

This hummus is perfect for the Fall festivities with its bight and spooky color and comforting flavors.
Cook Time 25 minutes
Total Time 25 minutes
Yield 16 people
Serving Size 4 tablespoons
Course Appetizer, Snack
Cuisine Middle Eastern, Universal
Author SkinnyMs.


  • 15 ounces garbanzo beans can, drained
  • 2 cups beets peeled and chopped (1 to 2)
  • 2 tablespoons tahini
  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves peeled
  • 1 tablespoon lemon juice freshly squeezed


  • Bring salted water to a boil in a medium saucepan, add the chopped beets and cook for 10 to 15 minutes until the beets have softened, and can easily be pierced with a fork. Drain and add to a food processor or blender with garlic, tahini, olive oil, and lemon juice, and puree until smooth and creamy. Serve with crudites such as celery and carrots, or whole-wheat pretzels or whole wheat pita chips.

Nutrition Information

Serving: 4tablespoons | Calories: 102kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 164mg | Fiber: 3g |
SmartPoints (Freestyle): 3
Keywords Diabetic-Friendly, Holiday, Kid-Friendly, Quick and Easy, Vegetarian

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