Beet Hummus Veggie Dipper Snacks
A vibrant, summery hummus made with sweet roasted beets. Having a delicious and protein rich dip ready makes snacking on vegetables enticing.
Servings: 5 snacks
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1 cup roasted beets
- 2 tbs olive oil
- 1 clove garlic minced
- 1/4 tsp Salt
- 1 can chickpeas rinsed and drained
- 3 cups assorted veggies carrots, cucumbers, peppers
Add tahini and lemon juice to a food processor bowl, and process until a thickened paste forms (about 1 minute).
Add beets, olive oil, garlic and sea salt, and process until very smooth, about 2-3 minutes.
Add half of the chickpeas, and continue to process another 2 minutes.
Add the rest of the chickapea, and process again, until a very smooth dip is formed.
Taste, and adjust the sea salt, lemon, and garlic to taste.
Add ⅕ of the hummus (about ⅓ cup) to the bottom of jars, or in individual containers. Pack with lots of thinly sliced vegetables for dipping.
Nutrition for 1 out of 5 snack jars:
14g P | 28g C | 29g F | 9g Fiber | 421 calories
Serving: 1jar | Calories: 421kcal | Carbohydrates: 28g | Protein: 14g | Fat: 29g | Fiber: 9g