Beetroot Hummus Crispy Chickpea Sub Sandwich Food

ROASTED BEETROOT AND GARLIC HUMMUS

Roasted Beetroot and Garlic Hummus image

This tasty beetroot hummus is the prettiest pink snack I've ever seen. The healthy recipe is handy to make in large batches and keep in the fridge for lunches and snacks throughout the week. -Elizabeth Worndl, Toronto, Ontario

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield 4 cups.

Number Of Ingredients 14

Ingredients

3 fresh medium beets (about 1 pound)
1 whole garlic bulb
1/2 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper, divided
1 teaspoon plus 1/4 cup olive oil, divided
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 to 4 tablespoons lemon juice
2 tablespoons tahini
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 cup plain Greek yogurt, optional
Minced fresh dill weed or parsley
Assorted fresh vegetables
Sliced or torn pita bread

Steps:

Preheat oven to 375°. Pierce beets with a fork; place in a microwave-safe bowl and cover loosely. Microwave beets on high for 4 minutes, stirring halfway. Cool slightly. Wrap beets in individual foil packets., Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut in half crosswise. Sprinkle halves with 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle with 1 teaspoon oil. Wrap in individual foil packets. Roast beets and garlic until cloves are soft, about 45 minutes., Remove from oven; unwrap. Rinse beets with cold water; peel when cool enough to handle. Squeeze garlic from skins. Place beets and garlic in a food processor. Add garbanzo beans, lemon juice, tahini, cumin, cayenne pepper and remaining olive oil, salt and ground pepper. Process until smooth., If desired, pulse 2 tablespoons Greek yogurt with beet mixture, dolloping remaining yogurt over finished hummus. Sprinkle with dill or parsley. Serve with assorted vegetables and pita bread.

Nutrition Facts : Calories 87 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

BEETROOT HUMMUS

Beetroot hummus image

This freezable hummus is a great way of using up a glut of beetroot and makes a vibrant, healthy snack

Provided by Good Food team

Categories Side dish, Snack

Time 1h

Yield Serves 8-10

Number Of Ingredients 5

Ingredients

500g raw beetroot , leaves trimmed to 1 inch, but root left whole
2 x 400g cans chickpeas , drained
juice 2 lemons
1 tbsp ground cumin
yogurt, toasted cumin seeds, mint and crusty bread, to serve

Steps:

Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they're done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.
Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper. Serve swirled with a little yogurt, some toasted cumin seeds, a little torn mint and some crusty bread.

Nutrition Facts : Calories 90 calories, Fat 1 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1.69 milligram of sodium

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