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.
Ingredients
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
Directions
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.
Nutrition Information
Serving size: 2 tablespoons
Serves 14
Calories: 52; Total Fat: 4g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 80mg; Total Carbohydrate: 3g; Dietary Fiber: 1g; Protein: 1g.
Jessica Cox, RD, is a culinary nutritionist and chef based in Birmingham, Ala.
References
Freshly Picked
Weight and Body Positivity
How to Practice Intuitive Eating While Supporting Your Nutrition Needs
Read the Full Story
Baby's First Foods
Baby-Led Weaning: What It Is, Whether It’s Safe and How to Start
Read the Full StoryFind a Nutrition Expert
Looking for credible nutrition information and recommendations? The Academy of Nutrition and Dietetics' network of credentialed food and nutrition practitioners are ready to help!