Why beet and mint hummus?
As a dietitian, I always think about ways that I can include more vegetables in
However, regular hummus can be boring to look at. Therefore, I wanted to add some festive color and flavor to it that would rival even the prettiest desserts of the season. The roasted beets in this beet and mint hummus added a beautiful red tint. The addition of a few
Spoiler: It’s delicious!
I did not expect that this roasted beet and mint hummus would end up being one of the favorite hummus flavor combinations that I’ve ever tried! I have a feeling that this hummus recipe will end up becoming a refreshing and healthy staple around my house.
What makes beet and mint hummus a healthy choice?
- This hummus recipe is low in sodium and saturated fats. It is also a good source of healthy fats (monosaturated and polyunsaturated) and fiber. Therefore, it’s a heart-healthy choice.
- Roasted beets are antioxidant-rich and are great sources of the vitamins and minerals folate, manganese, potassium, copper, phosphorous, vitamin C, iron, and vitamin B6.
Holiday Beet and Mint Hummus
- 2 cups chickpeas drained
- 1 roasted beet
- 1/4 cup tahini paste
- 1 tbsp lemon juice
- 2 cloves garlic
- 1 pinch salt
- 1/4 cup water depending on thickness of hummus
- 6 leaves fresh mint
- 1 tbsp extra virgin olive oil
- 1 tbsp pine nuts optional
- 1 sprig fresh mint choose top of the sprig
- Add the chickpeas, roasted beet, tahini paste, lemon juice, garlic cloves, and salt to a blender or food processor.
- Blend ingredients until combined. Add water if hummus is too thick or to desired consistency.
- Spoon out hummus into a serving dish. Twirl spoon into the hummus to create a “well” for the olive oil. Drizzle olive oil on top of the hummus, sprinkle on the pine nuts, and top with a sprig of fresh mint.
- Serve on a platter with toasted pita bread and fresh colorful vegetables. Place leftovers in grab and go style containers inside the fridge for quick and healthy on-the-go snacks throughout the week.