Vegan Beet Hummus
Serves: 6-8 • Total Time: 20-1 hour Minutes • FODMAP rating: high
This beet hummus is easy and made without oil! The tahini makes it super creamy and the lemon, and other seasonings pack it with flavor. Perfect to make in advance to upgrade your snacking!
Ingredients
½ cup canned or 1 large beet
1 (15 oz) can or 1 ½ cups chickpeas or garbanzo beans, drained and rinsed
¼ cup tahini
2 tablespoons lemon juice
1 tablespoon water
1 teaspoon cumin
½ teaspoon salt
¼ ground pink peppercorn, optional
1 tablespoon minced garlic
Instructions
If using a fresh beet, pierce the beet several times with a sharp knife. Wrap loosely in microwave safe parchment paper and place in a microwave safe bowl and heat for 3 minutes or until slightly squishy. Let cool, unwrap and then slice into quarters.
Add all ingredients (including canned beets if using) to a food processor.
Blend until smooth, stopping to scrape down sides as needed. If too thick, add water 1 tablespoon at a time until desired consistency is achieved.
Enjoy with fresh vegetables, whole grain pita bread or as a spread on sandwiches and wraps.
*Don’t forget to preload on vegetables before you eat!
*FODMAP Swaps: Keep portions to under 1 tablespoon and increase as tolerated
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