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5
from 1 vote
Oil Free Beet Root Hummus Recipe
Made with zesty lemon juice and vibrant beetroot, this Oil Free Beetroot Hummus is a beautiful and delicious dip to serve at all your summer gatherings!
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Tasty Vegan Dip Recipes
Cuisine:
American
Diet:
Vegan
Servings:
8
servings
Calories:
38
kcal
Author:
Faith VanderMolen
Equipment
Hamilton Beach Food Processor
Ingredients
¼
cup
freshly squeezed lemon juice
3
tablespoons
tahini
1
can
chickpeas
drained and rinsed
½
teaspoon
minced garlic
½
teaspoon
salt
½
teaspoon
cumin
3
tablespoons
water
or olive oil
¼
cup
(heaping) chopped cooked beetroot
US Customary
-
Metric
Instructions
In a
small food processor
, process the lemon juice and
tahini
until a thick, creamy paste forms.
Then add in the remaining ingredients and process until smooth, adding more water or oil if necessary.
Taste and add more salt if needed or more cooked beetroot for a more intense beet flavor.
Serve with crackers, chips, pretzels, or vegetables or use as a spread for sandwiches!
Notes
I was able to find canned beetroot at my local grocery store, but if you can't find it at the grocery store near you, you can find some on
Amazon
!
Nutrition
Calories:
38
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
0.4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
151
mg
|
Potassium:
51
mg
|
Fiber:
0.4
g
|
Sugar:
0.5
g
|
Vitamin A:
7
IU
|
Vitamin C:
3
mg
|
Calcium:
11
mg
|
Iron:
0.4
mg