Protein Packed Roasted Beet Hummus

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Prep Time

15mins

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Time to Table

1hr 45mins

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Serves

8 (4 tablespoons per serving)

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Ingredients

  • 1 medium beet
  • 15 ounce can chickpeas (garbanzo beans), drained
  • 1/2 cup Daisy Cottage Cheese
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 garlic cloves
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt

Ingredients

  • 1 medium beet
  • 15 ounce can chickpeas (garbanzo beans), drained
  • 1/2 cup Daisy Cottage Cheese
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 garlic cloves
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt

Directions

  1. Heat the oven to 400 degrees.
  2. Remove and discard the stems and root of the beet, leaving 1-inch attached. Wrap the beet in aluminum foil and place in a small baking pan. Bake for 1 hour to 1 hour 10 minutes or until the beet is fork-tender. Cool completely.
  3. Remove the beet skin under running water. Coarsely chop. Combine the chopped beet and all remaining ingredients in a food processor and pulse to combine. Process until smooth.
  4. Serve with your favorite dippers.
  • Calories:213
  • Cholesterol:2
  • Dietary Fiber:5
  • Protein:8
  • Sodium:137
  • Total Carbohydrate:18
  • Total Fat:13

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