Simple Beet Hummus
It's a soggy Monday morning in the PNW and my wintertime blues is really bumming me out! I know it's only February, but I can't help but long for summer and all it's warmth and colors it brings!! Since that isn't going to happen soon, I decided to make some colorful food! And what better way to eat the rainbow then beets! We eat a lot of beets in our house. But I almost exclusively roast them! It's easy and tasty. So today I decided to use some of those roasted beets and make some super simple hummus! If you haven't roasted beets, it's easy as can be. I like to peel off any part of the beet skin that looks tough or thick, cut the ends off and then cut them into bite size pieces. Then I line a cookie sheet with foil, spray cooking oil on it and spread out your diced beets. Then I spray the beets with a bit more spray and salt and pepper them. Most recipes will say to toss them in olive oil and that is delicious, but I am always trying to cut calories, and a quick spray works just as good in my opinion. I usually roast them at 375 for like 20-25 minutes. Each oven is different so roast them until they are fork tender.
And now that we got that whole roasting business over with here is my recipe. I don't use Tahini or olive oil because, again, the calories! Neither one of those things are unhealthy at all! So if calories are not something you worry about then I say add a little of each. I just share things how I make them.
1 can or 2 cups cooked chickpeas, drained and rinsed
1 and 1/2ish cups diced roasted beets
5 cloves garlic (this makes it pretty garlicy, so cut back if you are not a raw garlic lover)
Juice of 1 lemon
Salt and pepper to taste
Directions: Toss all this stuff in your food processor or blender and blend until creamy! I like my hummus super creamy so I blend for a good long time.
That's it! Serve with veggies or my fav, Good Thins Corn crackers.
Now calories: I calculated this a few times because it seemed too low, so I promise nothing, but I feel pretty confident that it makes about 28 2tbs servings, that are under 20 calories a serving.
And now that we got that whole roasting business over with here is my recipe. I don't use Tahini or olive oil because, again, the calories! Neither one of those things are unhealthy at all! So if calories are not something you worry about then I say add a little of each. I just share things how I make them.
1 can or 2 cups cooked chickpeas, drained and rinsed
1 and 1/2ish cups diced roasted beets
5 cloves garlic (this makes it pretty garlicy, so cut back if you are not a raw garlic lover)
Juice of 1 lemon
Salt and pepper to taste
Directions: Toss all this stuff in your food processor or blender and blend until creamy! I like my hummus super creamy so I blend for a good long time.
That's it! Serve with veggies or my fav, Good Thins Corn crackers.
Now calories: I calculated this a few times because it seemed too low, so I promise nothing, but I feel pretty confident that it makes about 28 2tbs servings, that are under 20 calories a serving.
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