Add roasted beets to hummus for a bright and colorful dip that will entice kids and adults alike to eat their veggies. Serve with baby carrots, cucumber slices, radishes or whole-wheat pita bread for dipping.
15-ounce can chickpeas, drained and rinsed
½ cup peeled and chopped roasted beets*
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon pepper
Before you begin: Wash your hands.
- Combine chickpeas, beets, olive oil, lemon juice, salt and pepper in a food processor. Cover and process until smooth, scraping down sides as needed.
*How to Roast Beets:
- Preheat oven to 400°F (204°C).
- Wrap beets in foil and seal tightly. Bake for 45 minutes or until tender when pierced with a knife. Cool.
- Use a paper towel to rub skins off beets.
- Chop coarsely.
Serving size: 2 tablespoons
Calories: 52; Total Fat: 4g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 80mg; Total Carbohydrate: 3g; Dietary Fiber: 1g; Protein: 1g.