AuthorLauren Timmerman, MS, RDNCategory, DifficultyBeginner

Switch up that plain chickpea hummus to this beautiful beet hummus! It's a great snack throughout the day, a perfect spread on your veggie sandwich, or a pretty addition to an appetizer plate before dinner. Beets are also a healthy addition to your diet- many studies have shown that beets can help naturally lower blood pressure, making them a very heart healthy vegetable! 

Yields25 Servings
Prep Time10 minsCook Time1 hr 10 minsTotal Time1 hr 20 mins

Ingredients
 1 red beet
 1 15 oz. can chickpeas, rinsed and drained
  cup tahini, well mixed
 ¼ cup fresh lemon juice
 ¼ cup ricotta
 1 garlic clove, finely grated
 1 tsp kosher salt
 10 cranks of freshly ground black pepper
 ¼ tsp ground coriander
 mint leaves
 additional olive oil, optional
 Pita chips
 toasted sourdough bread, optional

Directions
1

Preheat oven to 425°F. Prepare a baking sheet with foil. Wrap beet tightly in foil and place on the baking sheet. Roast until the tines of a fork slide easily into the center of beet, 60–70 minutes. Let sit until cool enough to handle.

2

Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.

3

With a paper towel, remove skin with the paper towel (it should slip off easily and any staining to your hands will be temporary). Trim root end and cut beet into 8 pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Taste and season with salt, if needed.

4

Transfer hummus to a shallow bowl. Top with mint and drizzle with oil.

Nutrition Facts per serving: Calories 100, Total Fat 3g, Cholesterol 1mg, Sodium 77mg, Total Carbohydrate 13g, Dietary Fiber 4g, Sugar 3g, Protein 5g

*adapted from Bon Appetit author Claire Saffitz

 
© timolina-stock.adobe.com

Ingredients

Ingredients
 1 red beet
 1 15 oz. can chickpeas, rinsed and drained
  cup tahini, well mixed
 ¼ cup fresh lemon juice
 ¼ cup ricotta
 1 garlic clove, finely grated
 1 tsp kosher salt
 10 cranks of freshly ground black pepper
 ¼ tsp ground coriander
 mint leaves
 additional olive oil, optional
 Pita chips
 toasted sourdough bread, optional

Directions

Directions
1

Preheat oven to 425°F. Prepare a baking sheet with foil. Wrap beet tightly in foil and place on the baking sheet. Roast until the tines of a fork slide easily into the center of beet, 60–70 minutes. Let sit until cool enough to handle.

2

Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.

3

With a paper towel, remove skin with the paper towel (it should slip off easily and any staining to your hands will be temporary). Trim root end and cut beet into 8 pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Taste and season with salt, if needed.

4

Transfer hummus to a shallow bowl. Top with mint and drizzle with oil.

Beet & Ricotta Hummus

Beet & Ricotta Hummus

AuthorLauren Timmerman, MS, RDNCategory, DifficultyBeginner

Switch up that plain chickpea hummus to this beautiful beet hummus! It's a great snack throughout the day, a perfect spread on your veggie sandwich, or a pretty addition to an appetizer plate before dinner. Beets are also a healthy addition to your diet- many studies have shown that beets can help naturally lower blood pressure, making them a very heart healthy vegetable! 

Yields25 Servings
Prep Time10 minsCook Time1 hr 10 minsTotal Time1 hr 20 mins

Ingredients
 1 red beet
 1 15 oz. can chickpeas, rinsed and drained
  cup tahini, well mixed
 ¼ cup fresh lemon juice
 ¼ cup ricotta
 1 garlic clove, finely grated
 1 tsp kosher salt
 10 cranks of freshly ground black pepper
 ¼ tsp ground coriander
 mint leaves
 additional olive oil, optional
 Pita chips
 toasted sourdough bread, optional

Directions
1

Preheat oven to 425°F. Prepare a baking sheet with foil. Wrap beet tightly in foil and place on the baking sheet. Roast until the tines of a fork slide easily into the center of beet, 60–70 minutes. Let sit until cool enough to handle.

2

Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.

3

With a paper towel, remove skin with the paper towel (it should slip off easily and any staining to your hands will be temporary). Trim root end and cut beet into 8 pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Taste and season with salt, if needed.

4

Transfer hummus to a shallow bowl. Top with mint and drizzle with oil.

Nutrition Facts per serving: Calories 100, Total Fat 3g, Cholesterol 1mg, Sodium 77mg, Total Carbohydrate 13g, Dietary Fiber 4g, Sugar 3g, Protein 5g

*adapted from Bon Appetit author Claire Saffitz

 
© timolina-stock.adobe.com

Ingredients

Ingredients
 1 red beet
 1 15 oz. can chickpeas, rinsed and drained
  cup tahini, well mixed
 ¼ cup fresh lemon juice
 ¼ cup ricotta
 1 garlic clove, finely grated
 1 tsp kosher salt
 10 cranks of freshly ground black pepper
 ¼ tsp ground coriander
 mint leaves
 additional olive oil, optional
 Pita chips
 toasted sourdough bread, optional

Directions

Directions
1

Preheat oven to 425°F. Prepare a baking sheet with foil. Wrap beet tightly in foil and place on the baking sheet. Roast until the tines of a fork slide easily into the center of beet, 60–70 minutes. Let sit until cool enough to handle.

2

Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.

3

With a paper towel, remove skin with the paper towel (it should slip off easily and any staining to your hands will be temporary). Trim root end and cut beet into 8 pieces; add to food processor. Process until mixture is smooth, about 2 minutes. Taste and season with salt, if needed.

4

Transfer hummus to a shallow bowl. Top with mint and drizzle with oil.

Beet & Ricotta Hummus
{"cart_token":"","hash":"","cart_data":""}