Beet & Balsamic Hummus

Beets are my favorite! This hasn’t always been the case, but I have grown especially fond of beets.  Raw, steamed, roasted, shredded; any way you slice ’em, I will eat them.  In our local Community Supported Agriculture (CSA) boxes, we get plenty of beets.  

So, we decided to give our standard hummus a twist; we peeled some small, sweet beets, grabbed some balsamic vinegar, and made this earthy, oil-free Beet & Balsamic Hummus.  We opt for an oil-free version to keep this delicious snack as low-fat as possible.  The combination of the lemon, balsamic vinegar, and beets created a balanced flavor.  Perfect for snacking!  We served it with veggies, crostini, and crackers.  

This Beet & Balsamic Hummus makes an excellent snack or a great sandwich spread. Grab some small sweet beets and give it a whirl (see what I did there?).

The Key is in the Processing!

Beet & Balsamic Hummus

Yes! Savory and sweet this perfectly balanced and perfectly creamy Beet & Balsamic Hummus is a winner!  The key is in the processing! 

Print

Ingredients

• 1 can chickpeas, drained
• 5 -6 oz beets, peeled and shredded
• 1-2 cloves garlic, minced
• 1/2 tsp salt, optional
• 2 T lemon juice
• 3 T balsamic vinegar
• 8 T tahini

Instructions

1. In food precession, process chickpeas, beets, garlic, and salt until well ground
2. Add lemon juice and vinegar; process until smooth
3. With food processor running, add in the tahini and process until smooth

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

We hope you enjoy this scrumptious and colorful use of beets.  Please share your recreations on Instagram or Facebook using #veginspiredfoodie  Happy snacking!

Eat more plants & Live VegInspired!

XO,

Kathy