Snacks / 35 min
Beet hummus seeded crisps
Silky beet hummus and homemade seed crackers make a jewel-toned snack with a satisfying crunch.
- Prep
- 15 min
- Total
- 35 min
- Serves
- 4 servings
Roasted beet turns everyday hummus a vivid magenta and adds earthy sweetness to lemon, garlic and tahini. Thin seeded crisps make the dip practical for sharing, but store-bought crackers work too.
Ingredients
- 1 small cooked beet, peeled and cubed
- 1 can chickpeas, rinsed
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove
- 2 tablespoons olive oil
- ¼ teaspoon cumin
- ¼ teaspoon salt
- 8 seeded crispbreads
Method
- 1. Add beet, chickpeas, tahini, lemon juice, garlic, oil, cumin and salt to a food processor.
- 2. Process until smooth, scraping down the sides and adding 1 tablespoon water if needed.
- 3. Spoon into a bowl, drizzle with olive oil, and serve with seeded crispbreads.
Estimated nutrition
- calories
- 225 calories
- fat
- 11 g fat
- carbohydrate
- 27 g carbohydrates
- protein
- 8 g protein
- fiber
- 7 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use white beans instead of chickpeas for a softer, milder dip.
- Sunflower seed butter can replace tahini.
- Use store-bought seeded crackers when you are short on time.
Good to know
A cooked beet from the refrigerator keeps this snack quick. Roast or steam several beets at once and use them through the week.
Questions, answered.
Can I use canned beets?
Yes. Drain and pat them dry first. Choose plain beets rather than pickled ones so the hummus does not become too sharp.
How long does beet hummus keep?
Refrigerate it in a covered container for up to four days. Stir before serving and add a splash of water if it firms up.