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SkinnyMS

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 Time25 minutes
Total Time25 minutes
Course: Appetizer, Snack
Cuisine: Middle Eastern, Universal
Keyword: Diabetic-Friendly, Holiday, Kid-Friendly, Quick and Easy, Vegetarian
Servings: 16 people
Calories: 102kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 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

Instructions

  • 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

Serving: 4tablespoons | Calories: 102kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 164mg | Fiber: 3g |
SmartPoints (Freestyle): 3
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SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3