Pickled Beet Hummus
This Pickled Beet Hummus recipe is the perfect shade of pink, full of the best flavors, and so easy to make! Tender and tasty chickpeas are mixed with pickled beets, lemon zest, garlic, tahini, and more for a pickled beet appetizer you will love for any occasion.
Servings: 8 as an appetizer
Calories: 129kcal
Equipment
Ingredients
- 1 24 ounce jar Paisley Farm Pickled Beets, drained
- 1 16 ounce can chickpeas, drained
- 1/4 cup tahini
- 1 teaspoon lemon zest + more for garnish if desired
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 2 teaspoons olive oil + 1 teaspoon for garnish
- Fresh parsley fresh ground pepper and toasted sesame seeds for garnishing, if desired
Instructions
- In a food processor, pulse chickpeas with tahini for a couple of minutes. Add in lemon zest, garlic, salt, and olive oil. Puree until smooth.
- Blend in pickled beets.
- Spread into a bowl and pour a teaspoon of olive oil over the top.
- If desired, garnish with fresh parsley, more lemon zest, freshly cracked black pepper and toasted sesame seeds.
- Serve with pita chips, naan bread, cucumbers or carrots.
Notes
When you drain the beets save a little of the juice to thin out the hummus if you want to change the consistency of it while it's in the food processor.
Nutrition
Serving: 1g | Calories: 129kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 179mg | Fiber: 3g | Sugar: 4g