Will this hummus shade of hot pink taste like dirt? Roasting the beets first, rather than boiling them, is what keeps this from happening; it caramelizes their natural sugars and gives the whole dip a deep, almost sweet flavor under the tahini and garlic.
Ingredients
- 2 medium beets, scrubbed
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1/4 cup tahini
- 2 garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 2-3 tablespoons cold water
- Fresh dill, for topping
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap beets individually in foil and roast for 45-50 minutes, until a knife slides in easily.
- Let cool slightly, then peel (the skins should rub off easily) and roughly chop.
- Add beets, chickpeas, tahini, garlic, olive oil, lemon juice, cumin, and salt to a food processor.
- Blend until smooth, adding cold water a tablespoon at a time to loosen.
- Taste and adjust salt or lemon juice as needed.
- Transfer to a bowl and top with fresh dill and a drizzle of olive oil.
Nutrition Facts (per serving)
| Calories | 180 |
| Total fat | 10g |
| Total carbohydrates | 19g |
| Dietary fiber | 5g |
| Protein | 6g |
| Sodium | 230mg |
Why This Is Good for Your Gut
Beets contain betaine and inulin-type fibers that feed Bifidobacteria, and they're also one of the richest dietary sources of nitrates, which get converted to nitric oxide and support blood flow to the digestive tract. Combined with the galacto-oligosaccharides in chickpeas, this dip delivers two distinct prebiotic fiber types in a single scoop.
Pink food that pulls its weight nutritionally, no gimmick required. Dip-happy? Fermented Jalapeno Hummus and Roasted Eggplant and Red Pepper Dip are worth a scoop too.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
