Easy Beet Hummus with Pomegranate

Easy Beet Hummus with Pomegranate

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From: EatingWell.com, October 2019

This vibrant hummus is easy to make—simply roast the beets, then blend them with an otherwise-traditional hummus ingredient list. The combination is sure to please even those who are hesitant to beets as they don't overpower this recipe. Top the hummus with pomegranate arils and pistachios for some crunch and a little extra nutrition, then serve with your favorite pita, chips or a medley of crudité.

Ingredients 12 servings

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  • 1 pound red beets
  • 6 tablespoons extra-virgin olive oil
  • 1 (15 ounce) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
  • ¼ cup tahini
  • ¼ cup fresh lemon juice (from 2 lemons)
  • 1½ teaspoons ground cumin
  • 1¼ teaspoons kosher salt
  • 1 teaspoon ground coriander
  • ⅛ teaspoon cayenne pepper
  • 3 tablespoons pomegranate arils
  • 3 tablespoons chopped pistachios (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Place beets on a sheet of aluminum foil; wrap beets tightly in foil. Bake in preheated oven until a knife inserts easily into center, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from oven, and unwrap; cool 15 minutes. Rub beets with a kitchen towel to remove skins; chop beets.
  2. Place chopped beets, oil, chickpeas, tahini, lemon juice, cumin, salt, coriander and cayenne in a food processor. Process until smooth, about 2 minutes, stopping to scrape down sides as needed. Transfer to a serving bowl; top with pomegranate arils and pistachios (if desired).

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 146 calories; 10 g fat(1 g sat); 3 g fiber; 12 g carbohydrates; 3 g protein; 3 g sugars; 0 g added sugars; 240 mg sodium;
  • Carbohydrate Servings: 1

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