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!

Beet & Balsamic Hummus

Yes! Savory and sweet this perfectly balanced and perfectly creamy Beet & Balsamic Hummus is a winner! The key is in the processing!

Ingredients

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

Instructions

In food precession, process chickpeas, beets, garlic, and salt until well ground
Add lemon juice and vinegar; process until smooth
With food processor running, add in the tahini and process until smooth

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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