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Oil-Free Beet Hummus

Catherine BarclayCatherine Barclay
A vibrant, creamy oil-free beet hummus made with chickpeas, baby beets, garlic, cumin, nutritional yeast, lemon juice, tahini, and water—perfectly balanced with earthy and zesty flavors for a healthy dip or spread.
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Course Appetizer

Ingredients
  

  • 1 can chickpea drained and rinsed
  • 3 baby beets small prepacked beetroots
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 1 tbsp nutritional yeast
  • juice from ½ a lemon
  • 1 tbsp tahini
  • ¼ cup water

Instructions
 

  • Put all ingredients into a blender and process until smooth, adding water as needed.
  • Taste and add any of the ingredients above for your preference.
  • Place in the fridge for at least 30 minutes to chill before serving.
  • This dip can be stored in the fridge for up to a week.
Keyword beet, hummus, plant-based, vegan, wfpb
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