Beet Hummus

Beet Hummus

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From: Diabetic Living Magazine

Bring this fun red beet hummus dip to your next potluck or barbeque.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1 pound fresh beets with tops, trimmed, peeled and cut into chunks
  • 1 (15 ounce) can reduced-sodium garbanzo beans (chickpeas), rinsed and drained
  • 3 tablespoons tahini (sesame seed paste)
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • 3 tablespoons canola oil
  • 2 tablespoons plain fat-free Greek yogurt
  • Cucumber slices and/or carrot or celery sticks

Preparation

  • Prep

  • Ready In

  1. In a covered 3 quart saucepan cook beets in enough boiling water to cover 25 minutes or until tender; drain and cool slightly.
  2. In a food processor combine beets and the next five ingredients (through salt). Cover and process until nearly smooth. With processor running, slowly add oil in a steady stream until combined.
  3. Transfer hummus to a bowl. Swirl in yogurt. Serve with cucumber and/or carrot or celery.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 131 calories; 7 g fat(1 g sat); 4 g fiber; 15 g carbohydrates; 4 g protein; 48 mcg folate; 0 mg cholesterol; 4 g sugars; 6,264 IU vitamin A; 7 mg vitamin C; 53 mg calcium; 1 mg iron; 250 mg sodium; 393 mg potassium
  • Nutrition Bonus: Vitamin A (125% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ vegetable, ½ starch, 1½ fat

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