Low Sodium Beetroot Hummus
Elevate your snack game with this vibrant and nutritious Low Sodium Beetroot Hummus! Perfect for health-conscious eaters, this recipe combines the earthy sweetness of roasted beetroot with creamy chickpeas, smooth tahini, and a zesty kick of fresh lemon juice—all while keeping sodium to a minimum. Easy to prepare in under 10 minutes (excluding cooking time for beetroot) and packed with flavor, it’s an eye-catching dip that’s ideal for pairing with fresh veggies, pita bread, or using as a colorful sandwich spread. Infused with cumin, garlic, and parsley, this heart-healthy beet hummus is not only rich in antioxidants but also incredibly versatile. Whether you're catering to a low-sodium diet or simply looking for a unique twist on traditional hummus, this recipe delivers both nutrition and vibrant taste in every creamy bite.
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Recipe Information
Ingredients
- 1 medium Beetroot, cooked and peeled
- 1 can (15 oz) Canned chickpeas, drained and rinsed
- 3 tablespoons Tahini
- 2 tablespoons Lemon juice, freshly squeezed
- 1 large Garlic clove, minced
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 tablespoon Fresh parsley, chopped
- 0.25 teaspoon Black pepper
- 2 tablespoons Water
Instructions
Begin by cooking the beetroot. If using raw beetroot, preheat the oven to 400°F (200°C). Wrap the beet in foil and roast for about 30 minutes or until tender. Alternatively, you can steam or boil the beet until soft.
Allow the cooked beetroot to cool slightly before peeling. Chop the beetroot into smaller chunks for easier blending.
In a food processor, combine the cooked beetroot, drained chickpeas, tahini, lemon juice, minced garlic, olive oil, and cumin.
Blend the mixture on high until smooth and creamy. You may need to scrape down the sides of the processor bowl occasionally.
If the hummus is too thick, add water a tablespoon at a time and continue to blend until the desired consistency is reached.
Season with black pepper and mix in the chopped parsley.
Transfer the hummus to a serving bowl and drizzle with a little extra olive oil if desired. Garnish with additional parsley or sliced beets for a decorative touch.
Serve with fresh vegetables, pita bread, or use as a sandwich spread. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
1125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1387 mg | 60% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 20.8 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3671 mg | 282% | |
| Iron | 16082.7 mg | 89348% | |
| Potassium | 1408 mg | 30% | |
*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.
