Beet Hummus with Veggie Sticks - Vegetarian

This flavorful Beet Hummus with Veggie Sticks is a feast for the eyes as well as the body. The deep magenta hue of the roasted beetroot gives the hummus an invitingly vibrant color, making it the star of any appetizer spread. Paired with an array of fresh, crunchy veggie sticks, this dish brings a delightful combination of textures and a burst of nourishing goodness.

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Temps de préparation 10

Temps de cuisson 1

Temps total 1 10

Type de plat Appetizer

Cuisine Mediterranean

Portions servings

Calories 200 kcal

Ingrédients

1 medium beet, roasted and peeled

1 can chickpeas, drained and rinsed

2 tablespoons tahini

1 clove garlic, minced

2 tablespoons lemon juice

1/4 cup olive oil

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

Assorted fresh fresh veggie sticks (carrots, cucumbers, bell peppers, celery)

Instructions

Preheat oven to 400°F (200°C). Wrap the beet in aluminum foil and roast in the oven for about 45-60 minutes, until tender.
Once the beet is roasted and cooled, peel the skin and chop it into small pieces.
In a food processor, combine the roasted beet, chickpeas, tahini, garlic, lemon juice, olive oil, cumin, salt, and pepper.
Blend until smooth and creamy, adding water a tablespoon at a time if necessary to achieve the desired consistency.
Serve the beet hummus in a bowl, drizzled with a little extra olive oil and garnished with fresh herbs if desired.
Arrange an assortment of fresh veggie sticks around the hummus for dipping.

Nutrition (per 100g)

Keyword beet hummus, chickpeas, clean eating, colorful food, easy appetizer, fresh veggies, gluten-free, healthy snack, hummus recipe, low-calorie dip, Mediterranean dish, nutritious dip, party snack, plant-based, roasted beetroot, springtime snack, tahini, vegan appetizer, veggie sticks

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Beet Hummus with Veggie Sticks – Vegetarian