ROASTED BEET HUMMUS
Steps:
- See roasting instructions here.
- Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
- Add remaining ingredients except for olive oil and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it's too thick, add a bit of water.
- Will keep in the fridge for up to a week.
Nutrition Facts : ServingSize 1 ~one-third-cup servings, Calories 216 kcal, Carbohydrate 19 g, Protein 6.1 g, Fat 14 g, SaturatedFat 1.8 g, Sodium 191 mg, Fiber 5.4 g, Sugar 4 g, UnsaturatedFat 10.8 g
ALMOND CHEDDAR APPETIZERS
May be made ahead and frozen. Place in freezer in single layer on baking sheet and when ready to use bake at 400 for 10 minutes. From Taste of Home.
Provided by carolinafan
Categories < 30 Mins
Time 20m
Yield 48 appetizers
Number Of Ingredients 7
Steps:
- In a bowl, combine mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon.
- Cut bread into 1/2 inch slices; spread with cheese mixture. Cut slices in half; place on a greased baking sheet.
- Bake at 400 for 8-10 minutes or until bubbly.
Nutrition Facts : Calories 78.3, Fat 4.8, SaturatedFat 1.3, Cholesterol 5.7, Sodium 133, Carbohydrate 6.7, Fiber 0.5, Sugar 0.6, Protein 2.2
BEET, CHICKPEA AND ALMOND DIP
Make and share this Beet, Chickpea and Almond Dip recipe from Food.com.
Provided by WeBees
Categories < 30 Mins
Time 22m
Yield 1 1/2 cups aprox., 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook beets in a medium saucepan of boiling salted water until tender, about 12 minutes. Drain and place into food processor, add garbanzo benas, almonds, oil and garlic and blend until smooth. Add vinegar and blend, then season to taste with salt and pepper.
- Serve with pita chips or veggies for dipping.
Nutrition Facts : Calories 319.7, Fat 29.8, SaturatedFat 4, Sodium 127, Carbohydrate 11.6, Fiber 2.5, Sugar 0.9, Protein 3.2
CREAMY BEET HUMMUS
This easy beet hummus is bright in flavor and color. Hints of sweetness from the beets, tangy lemon, garlic, and warm spices are blended together for a healthy nutrient-packed dip great for an appetizer or snack to share! The hot pink color makes it a real showstopper. Kick it up a notch by adding a little salty feta. Be sure to read the complete post for more tips and information.
Provided by Suzy Karadsheh
Categories Appetizer
Time 10m
Number Of Ingredients 12
Steps:
- In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, garlic, lemon juice. Season with salt and spices.
- Run processor for a bit, and while it's running, add 2 ice cubes (this helps whip the beet hummus to a nice creamy consistency.)
- Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick yet, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture.)
- Transfer beet hummus to a bowl. Drizzle extra virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.
Nutrition Facts : Calories 176 calories, Sugar 5.8 g, Sodium 281.5 mg, Fat 8.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 22.2 g, Fiber 6 g, Protein 6.6 g, Cholesterol 0 mg
BEET, CHICKPEA, AND ALMOND DIP WITH PITA CHIPS
Provided by Susanna Hoffman
Categories Bean Garlic Appetizer Bake Cocktail Party Vegetarian High Fiber Almond Beet Summer Vegan Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Cook beet in medium saucepan of boiling salted water until tender, about 12 minutes. Drain; place in processor. Add garbanzo beans, 3/4 cup oil, almonds, and garlic. Blend until smooth. Add 1 1/2 tablespoons red wine vinegar and blend well. Season to taste with salt, pepper, and additional vinegar, if desired. Transfer dip to medium bowl. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
- Preheat oven to 400°F. Brush pita breads on both sides with oil; sprinkle lightly with salt and pepper. Cut each bread into 8 wedges. Arrange wedges on rimmed baking sheets. Bake until lightly brown and crisp, about 12 minutes. Cool chips on sheets.
- Place dip in center of platter. Surround with chips and serve.
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