Beet Hummus With Canned Beets Food

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CREAMY BEET HUMMUS



Creamy Beet Hummus image

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

2 cups cooked chickpeas (or from can), remove skins for a more smooth finish
15 oz canned beets, drained (or 8 oz fully cooked and cooled beets)
3 tbsp tahini paste
1 small garlic clove
Juice of 1/2 lemon, more if needed
Kosher salt
1/2 tsp each cumin, coriander, and sumac (optional)
2 ice cubes, more if needed
Extra virgin olive oil (I used Early Harvest Greek extra Virgin Olive Oil
Garnish (optional): feta cheese and parsley
Pita bread wedges or homemade pita chips
Veggies to dip

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

CREAMY BEET HUMMUS



Creamy Beet Hummus image

The sweet earthiness of beets breathes new life into this Middle Eastern favorite served with a dollop of creamy labneh. If you can't find labneh, just substitute full-fat Greek yogurt for the same rich dairy tang. Black sesame seeds and cilantro make a striking garnish on this beautiful dish that comes together easily.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

1 pound beets (about 3 medium or 2 large)
1 teaspoon coriander seeds
1 bay leaf
2 tablespoons olive oil
Kosher salt
1 teaspoon black sesame seeds
Two 10-ounce containers tahini hummus
1/2 cup labneh or full-fat Greek yogurt
Cilantro leaves, for serving, optional
Warm pita triangles, for serving

Steps:

  • Preheat the oven to 425 degrees F. Peel the beets and cut them into 1-inch chunks. Toss the beets together with the coriander seeds, bay leaf, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 cup water in a square baking dish. Cover with aluminum foil and roast until the beets are very tender when pierced with a knife, about 45 minutes. Remove the foil and let cool about 10 minutes. Turn the oven down to 325 degrees F.
  • Spread the sesame seeds in a small ovenproof skillet or baking sheet and put in the oven to toast until fragrant, about 6 minutes. Remove from the oven and let cool.
  • Remove the bay leaf from the beets and discard. Transfer the beets and coriander seeds to the bowl of a food processor and pulse until fine and crumbly. Add the prepared hummus and continue to process until smooth and light, scraping down the bowl as necessary, about 5 minutes.
  • Scrape the beet hummus out into a medium serving bowl. Stir the labneh or yogurt vigorously in a small bowl with a spoon until it is creamy and loosened. Drop a dollop of the labneh or yogurt in the center and gently make an indentation in the center with the back of a spoon. Drizzle the remaining tablespoon olive oil into the indentation and let it spill over onto the beet hummus. Sprinkle with the black sesame seeds and some cilantro leaves. Serve with warm pita triangles.

Nutrition Facts : Calories 190, Fat 12 grams, SaturatedFat 2.5 grams, Cholesterol 5 milligrams, Sodium 390 milligrams, Carbohydrate 16 grams, Fiber 6 grams, Sugar 4 grams, Protein 8 grams

BEET HUMMUS



Beet Hummus image

This beet hummus recipe comes from Elise over at simplyrecipes.com. She is one of my favorite bloggers and I was lucky enough to hear her speak at the last Blogher Food conference. I myself, would not have ever thought of combining beets into a hummus type dip, so, leave it to Elise. She is the inspiration for me on many fronts. http://www.elanaspantry.com/beet-hummus/

Provided by Elanas Pantry

Categories     Free Of...

Time 5m

Yield 1 batch, 4-6 serving(s)

Number Of Ingredients 5

4 medium sized beets, scrubbed, cooked and cubed (learn how to roast beets)
1/4 cup raw tahini paste
1/4 cup lemon juice
1 small garlic clove, pressed
1/4 teaspoon celtic sea salt

Steps:

  • Place all ingredients in a food processor and pulse until smooth.
  • Serve with crackers (Elise suggests topping with goat cheese).

Nutrition Facts : Calories 116.2, Fat 8.2, SaturatedFat 1.1, Sodium 201.4, Carbohydrate 9.7, Fiber 2.5, Sugar 4.4, Protein 3.5

RED BEET HUMMUS



Red Beet Hummus image

Make and share this Red Beet Hummus recipe from Food.com.

Provided by Broke Guy

Categories     Spreads

Time 5m

Yield 1 cup

Number Of Ingredients 5

1 (15 ounce) can beets (when using cooked beets, taste the puree for seasoning, canned version has salt already added) or 1 3/4 cups cooked beets (when using cooked beets, taste the puree for seasoning, canned version has salt already added)
1/3 cup tahini paste
2 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, peeled

Steps:

  • Rinse and drain the canned beets.
  • Combine all ingredients in a food processor or blender and puree to desired consistency.
  • To thin, add 1 tbsp water at a time.

Nutrition Facts : Calories 914, Fat 70.8, SaturatedFat 9.9, Sodium 423.3, Carbohydrate 62.7, Fiber 16.2, Sugar 35.3, Protein 21.1

EASY BEET HUMMUS



Easy Beet Hummus image

Turn regular hummus into a colorful, healthier dip by adding beets! This is the perfect use for leftover beets you don't know what to do with. Serve with vegetables, crackers, or pita wedges.

Provided by France C

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 10m

Yield 8

Number Of Ingredients 7

2 small cooked beets, chopped
1 (15 ounce) can chickpeas, drained with liquid reserved
2 tablespoons fresh lemon juice
2 tablespoons tahini
1 clove garlic, minced
¾ teaspoon salt
¼ teaspoon cumin

Steps:

  • Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.

Nutrition Facts : Calories 72.3 calories, Carbohydrate 10.7 g, Fat 2.5 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 338.7 mg, Sugar 1.3 g

EASY BEET HUMMUS RECIPE BY TASTY



Easy Beet Hummus Recipe by Tasty image

Here's what you need: garbanzo beans, salt, ground cumin, garlic, canned sliced beet, lemon juice, extra virgin olive oil, water

Provided by Joey Firoben

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 8

15 oz garbanzo beans, 1 can, drained and rinsed
¾ teaspoon salt
½ teaspoon ground cumin
1 clove garlic, minced
1 cup canned sliced beet, drained
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
2 tablespoons water

Steps:

  • Pour the rinsed chickpeas onto half the area of a kitchen towel. Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off.
  • Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, garlic, and beets. Turn the processor on to break up the mixture.
  • With the food processor running, pour in the lemon juice and olive oil, and let the processor run until the mixture is smooth.
  • Serve with your choice of dipping chips or veggies.
  • Enjoy!

Nutrition Facts : Calories 156 calories, Carbohydrate 24 grams, Fat 4 grams, Fiber 5 grams, Protein 6 grams, Sugar 6 grams

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