Beets are my favorite! This hasn’t always been the case, but I have grown especially fond of beets. Raw, steamed, roasted, shredded; any way you slice ’em, I will eat them. In our local Community Supported Agriculture (CSA) boxes, we get plenty of beets. So, we decided to give our standard hummus a twist; we peeled some small, sweet beets, grabbed some balsamic vinegar, and made this earthy, oil free Beet & Balsamic Hummus. We opt for an oil-free version to keep this delicious snack as low fat as possible. The combination of the lemon, balsamic vinegar, and beets, created a balanced flavor. Perfect for snacking! We served it with veggies, crostini, and crackers. This Beet & Balsamic Hummus makes an excellent snack or a great sandwich spread. Grab some small sweet beets and give it a whirl (see what I did there?).
The Key is in the Processing!
Yes! Savory and sweet this perfectly balanced and perfectly creamy Beet & Balsamic Hummus is a winner! The key is in the processing!
- 1 can chickpeas drained
- 5 -6 oz beets peeled and shredded
- 1-2 cloves garlic minced
- 1/2 tsp salt optional
- 2 T lemon juice
- 3 T balsamic vinegar
- 8 T tahini
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In food precession, process chickpeas, beets, garlic, and salt until well ground
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Add lemon juice and vinegar; process until smooth
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With food processor running, add in the tahini and process until smooth
We hope you enjoy this scrumptious and colorful use of beets. Please share your recreations on Instagram or Facebook using #veginspiredfoodie And let us know below if you create a variation that we should try as well! Happy snacking!
Eat more plants & Live VegInspired!
XO,
Kathy
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