High Protein Beet Hummus
Add a colorful twist to your snack routine with this High Protein Beet Hummus recipe—a vibrant, nutrient-packed rendition of the classic dip that’s as delicious as it is visually stunning. Roasted beets lend their natural sweetness and bold pink hue, while chickpeas and tahini provide a protein-rich base, perfect for keeping you fueled throughout the day. Enhanced with zesty lemon juice, fragrant garlic, and earthy cumin, this creamy hummus boasts a harmonious balance of flavors that will wow your taste buds. Optional toppings like pumpkin seeds, hemp seeds, and fresh parsley elevate its nutritional value and aesthetic appeal, making it ideal for entertaining or meal prep. Ready in under 50 minutes, this wholesome recipe is perfect as a dip, spread, or even a salad topper. Boost your protein intake and brighten your palate with this plant-based powerhouse!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 whole medium beets
- 1.5 cups cooked chickpeas
- 0.25 cups tahini
- 2 tablespoons lemon juice
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cups water
- 2 tablespoons pumpkin seeds (optional topping)
- 2 tablespoons hemp seeds (optional topping)
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly, trim off the ends, and wrap each beet individually in aluminum foil.
Place the wrapped beets on a baking sheet and roast them in the oven for 35-40 minutes, or until they are tender when pierced with a fork.
Remove the beets from the oven, unwrap them, and allow them to cool slightly. Once cool enough to handle, peel the skins off by gently rubbing them with your hands or a paper towel.
Chop the peeled beets into smaller chunks and add them to a food processor.
Add the cooked chickpeas, tahini, lemon juice, garlic cloves, olive oil, cumin, salt, and black pepper to the food processor with the beets.
Pulse the mixture until it's smooth and creamy. If the hummus is too thick, gradually add water a tablespoon at a time until the desired consistency is achieved.
Taste the hummus and adjust the seasoning if needed.
Transfer the beet hummus to a serving bowl and garnish with optional pumpkin seeds, hemp seeds, and parsley if using.
Serve with your choice of vegetables, pita bread, or use as a spread on sandwiches.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2649 mg | 115% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 32.5 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4881 mg | 375% | |
| Iron | 21444.3 mg | 119135% | |
| Potassium | 2405 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
