Description
Athlete Beet Hummus is a fun twist to the already delicious and nutritious hummus snack.
Scale
Ingredients
- Paul’s Hell Yeah Hummus (recipe below)
- 1 medium boiled beet1
- Juice of 1 lemon, small to medium size
1Boiled Beets. Trim beets and place in small sauce pan. Make sure they are covered in water and bring to a boil. Reduce the heat and cook until you can easily stab through the center with a butter knife. Cool and peel.
Instructions
- Add everything, including Paul’s Hell Yeah Hummus, to the food processor and process until smooth or creamy.
- Add the chickpea juice a little at a time until you reach your desired texture, thick vs. creamy.
- Serve warm or allow to cool.
- Enjoy with veggies or your choice of pita bread or chips!
Paul’s Hell Yeah Hummus
- 15 oz can chickpeas, boil for 5 minutes to soften, then strain and save the juice for desired thickness. (slotted spoon works great)
- Juice of 1 lemon, small to medium size
- 1/4 cup tahini
- 1/2 teaspoon pink salt
- 1 teaspoon minced garlic
- 1 Tablespoon avocado or extra-virgin olive oil
Instructions:
- Add all ingredients to the food processor and process until you reach desired consistency.
- Add the chickpea juice a little at a time until you reach your desired texture, thick vs. creamy.
- Enjoy warm or allow to cool!
Notes
While the beets are not completely overpowering in this, you can taste them, so if you don’t like beets, stick with Paul’s Hell Yeah Hummus.
- Category: Snacks
- Cuisine: Middle Eastern (Real Food, Gluten-Free, Dairy Free, Vegetarian, Vegan)
Keywords: Beet Hummus