Protein Packed Roasted Beet Hummus
Prep Time
15mins
Time to Table
1hr 45mins
Servings
8 (4 tablespoons per serving)
Ingredients
- 1 medium beet
- 15 ounce can chickpeas (garbanzo beans), drained
- 1/2 cup Daisy Cottage Cheese
- 1/4 cup tahini
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 garlic cloves
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
Ingredients
- 1 medium beet
- 15 ounce can chickpeas (garbanzo beans), drained
- 1/2 cup Daisy Cottage Cheese
- 1/4 cup tahini
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 garlic cloves
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
Directions
- Heat the oven to 400 degrees.
- Remove and discard the stems and root of the beet, leaving 1-inch attached. Wrap the beet in aluminum foil and place in a small baking pan. Bake for 1 hour to 1 hour 10 minutes or until the beet is fork-tender. Cool completely.
- Remove the beet skin under running water. Coarsely chop. Combine the chopped beet and all remaining ingredients in a food processor and pulse to combine. Process until smooth.
- Serve with your favorite dippers.
- Calories:213
- Cholesterol:2
- Dietary Fiber:5
- Protein:8
- Sodium:137
- Total Carbohydrate:18
- Total Fat:13
