Beet Hummus

We love us some tortilla chips, but this dip also goes well with green beans, bell pepper wedges, and whole wheat pita toasts.

Did you know: Scientists say "double dipping" does indeed spread germs. Serve dips with a spoon to nudge guests to scoop out solo portions.

Level: Easy
Serves: Serves 12
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Ingredients

  • 1 1/4 c. rinsed and drained canned chickpeas
  • 3 small precooked beets (such as Love Beets; quartered)
  • 1 tbsp. red wine vinegar
  • 1 tsp. toasted sesame oil
  • 1 garlic clove (chopped)
  • 1/2 tsp. coarse salt
  • 1/2 tsp. Toasted sesame seeds

Directions

  1. Pulse 1 1/4 cups rinsed and drained canned chickpeas in a food processor with 3 small precooked beets (such as Love Beets; quartered), 1 Tbsp red wine vinegar, 1 tsp toasted sesame oil, 1 garlic clove (chopped), and 1/2 tsp coarse salt, scraping down sides, until smooth.
  2. Top with 1/2 tsp toasted sesame seeds.

31 cal per serving

This recipe originally appeared in the December 2016 issue of Dr. Oz The Good Life.

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