Creamy, delicious, and healthful beetroot hummus is the ideal mid-day snack. You’re ten minutes away from the perfect way to keep the munchies at bay!
On days where I work at home, I find myself feeling that I need the motivation of beautiful food to get me up. I hit the jackpot on this beautiful plate of deliciousness.
I can eat a healthy lunch, I can eat a healthy dinner. But the hours in between are where I have the most trouble. Snacking is my one true weakness. Anyone else feel that way? Finding healthy ways to satiate my hunger is my New Year’s intention. Here’s a nutritious way to enjoy “chips and dip” – in a vibrant and simple way!
I love hummus – there’s a recipe for my classic hummus in my cookbook. I’m not big on buying pre-packaged hummus – especially when it’s SO easy to make at home. Grab your food processor.
The beautiful pink color, is only one of the fringe benefits of this beetroot hummus. Not only are beets rich in nutrients and vitamins, but they’re known to fight inflammation and boost your stamina. It’s strange to think that the beetroot overpowers the color when chickpeas are the main ingredient in hummus! In fact, the word ‘hummus’ literally means chickpeas in Arabic! Variations like beetroot hummus are becoming increasingly popular – and boy am I glad, because I could eat hummus day and night!
The chips are also homemade – made with plain tortillas and brushed with oil and lime juice.
Make sure to portion control this hummus with about 10 chips per serving; because it’s easy to go overboard and keep munching. It’s just SO good!!!
Happy Hummusing – remember to tag R&M Cooks on Instagram with our hashtag and handle: @randmcooks and #randmcooks if you’ve made this recipe and love it!
Delicious and healthful way to enjoy a snack: beetroot hummus that's vibrant and full of nutrients. It's creamy and flavorful!
- 2 cans of whole beetroots
- 1 can of chickpeas, washed and drained
- 4 tablespoons tahini
- juice of half a lime
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground pepper
- sesame seeds (white and black), to garnish
- 2 large tortillas, cut into triangles
- 2 tablespoons oil + more for the baking sheet
- 2 tablespoons lime juice
- 1/4 teaspoon cayenne pepper
- Add all the contents of the can of beetroots to a saucepan and heat over medium high heat for about 3 minutes until the beets soften.
- Once cooled, add the beetroots and the remainder of the ingredients for the hummus to a food processor and pulse until completely smooth.
- Brush a baking sheet with oil, and preheat your oven to 375 degrees.
- In a shallow dish, whisk the oil and lime juice and cayenne pepper together. Use a pastry brush to brush both sides of each of the tortilla triangles with the mixture. Place in one layer on the baking sheet and bake the chips for 6-7 minutes until golden brown and crispy.
- Serve with the beetroot hummus.