Servings: 14
Serving Size: 2 tablespoons
Prep Time: 10 minutes (plus cooling)
Cooking Time: 45 minutes
Ingredients:
• 15-ounce can chickpeas, drained and rinsed
• ½ cup peeled and chopped roasted beets (see instructions below)
• ¼ cup extra-virgin olive oil
• 2 tablespoons lemon juice
• ¼ teaspoon salt
• ¼ teaspoon pepper
Instructions:
1. Roast Beets:
• Preheat oven to 400°F (204°C).
• Wrap whole beets in foil and seal tightly.
• Bake for 45 minutes, or until tender when pierced with a knife.
• Cool, then use a paper towel to rub off the skins.
• Chop the beets coarsely.
2. Prepare the Hummus:
• In a food processor, combine the chickpeas, roasted beets, olive oil, lemon juice, salt, and pepper.
• Cover and process until smooth, scraping down the sides as necessary.
Nutritional Information (per serving):
• Calories: 52
• Total Fat: 4g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 80mg
• Total Carbohydrates: 3g
• Dietary Fiber: 1g
• Protein: 1g
