Beetroot Hummus
High-protein Beetroot Hummus that tastes incredible. It's a delicious sandwich spread, dip, or add it to veggie bowls for protein! Perfect for meal prep and entertaining. Gluten-free, dairy-free, and vegan.
Servings: 5 people
Calories: 138kcal
Ingredients
- 1 large beet scrubbed and rinsed
- 1 small-medium head garlic
- ¾ cups dry red lentils (optional)
- 2 tablespoons tahini
- ½ teaspoon lemon zest (about one-half lemon)
- 3 tablespoons lemon juice (about 1 large lemon) plus more as needed
- 1 to 2 tablespoons water or extra-virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon turmeric (optional)
- ⅛ teaspoon black pepper
- Salt to taste
Optional for homemade pita chips:
- 2 whole wheat pita
- Extra-virgin olive oil (about 2 tablespoons)
- Dash of smoked paprika
Instructions
- Roast the beet and garlic: Slice both ends of the beetroot and cut it into about 2-inch wedges. Slice the top of the garlic to expose the cloves. Toss with olive oil and salt to taste. Wrap the garlic in parchment or aluminum foil for better roasting.Roast them at 375ºF for about 35 minutes, or until the beets are fork-tender.
- Simmer the red lentils in 1 ½ cups water for about 10 minutes or until al dente but not mushy.
- Strain the lentils to remove excess water.
- Blend: Transfer the beets, lentils, lemon zest and juice, tahini, smoked paprika, cumin, turmeric, and black pepper to the canister of a food processor. Add about one-half of the garlic cloves. Add 2 tablespoons water or olive oil.Process until smooth and creamy, adding more water or oil as needed until the desired texture.
- Optional Homemade Pita Chips: Add the remaining roasted garlic to about 2 tablespoons olive oil and a generous dash of smoked paprika, and salt to taste. Mash the garlic. Spread onto pita wedges. Spread onto pita wedges and bake at 380ºF for about 10 minutes or until lightly crispy. They will crisp up more upon cooling.
Notes
- If you are roasting your beets, it is better to roast a few and make a big batch of this hummus to store. You can freeze it for up to one month.
- Storage: Refrigerate Beetroot Hummus in an airtight container for up to 5 days. Store the pita chips on the kitchen counter for up to 2 days.
Nutrition
Calories: 138kcal | Carbohydrates: 19g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 22mg | Potassium: 373mg | Fiber: 9g | Sugar: 1g | Vitamin A: 698IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 3mg