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WW Recipe of the Day: Roasted Red Beet Hummus
I am not a big fan of beets but I do know they are very nutritious. In addition to being high sources of vitamins A, B and C, beets are also high in potassium, magnesium, fiber, iron, beta-carotene and folic acid – just to name a few.
It is true that beets are high in sugar, but they are also low in calories and may help to lower your blood pressure, boost your stamina, fight inflammation and help with detox.
I spotted this recipe for red beet hummus in the April issue of Cooking Light. I loved the color and the fact that it was topped with crumbled blue cheese and walnuts made it all the more appealing.
How Many Calories and WW Points in this Hummus?
Each 3 tablespoon serving has about 90 calories and:
3 *SmartPoints (Green plan)
1 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
3 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
I served this beet hummus with fresh baby carrots and sliced jicama, but it would also be good with baked pita chips or your favorite whole grain cracker.
If you’ve made this Easy Beet Hummus, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Red Beet Hummus Recipe
Ingredients
- 1 tablespoon tahini
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil (affiliate link)
- 1 can (15-ounces) unsalted chickpeas, rinsed and drained
- 1 medium beet
- 1/4 teaspoon salt
- 3 tablespoons water
- 1/2 teaspoon honey
- 1 garlic clove
Instructions
- Wash and peel the beet with a vegetable peeler (affiliate link). Wrap the beet in microwave (affiliate link)-safe parchment paper and cook on HIGH for about 3 minutes, or until tender when pierced with a fork.
- Remove beet from paper and let stand for 5 minutes and cut into quarters.
- Add tahini, lemon juice, olive oil, chickpeas, beet, salt, water, honey and garlic to your food processor (affiliate link) and process until smooth and creamy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Cooking Light, April 2015
Yum, it looks good and sounds easy!
Lennae xxx
I got to sample this beet hummus when Peter made it recently. I loved the color! It just screams spring! And it was very good. If you don’t have tahini, I think you could substitute any nut butter. And to make it even easier, you could use already cooked beets either from the can or the refrigerated section of the market.