The Chew: Beet Hummus Recipe

The Chew: Beet Hummus Recipe

Carla Hall was challenged to put together an appetizer/snack recipe in just 60 seconds, and she did just that! She shared a recipe for Beet Hummus that has a beautiful color and is packed full of flavor. If you want to sneak a few more vegetables into your diet or are looking for a healthier snack to munch on, try this pink dip!

To get the recipe, click next page.

The Chew: Beet Hummus Recipe Ingredients

• 1 can chickpeas – 14.5 ounces, rinsed, drained
• 1/4 C toasted walnuts
• 1 tbsp olive oil
• 1 tsp salt
• 3 pre-cooked beets – store-bought
• 1/2 C feta
• 1 lemon – zested, juiced
• 1 tbsp tahini

For the Crudite:

• 4-5 stalks celery – 2-inch sticks
• 1 package pita – toasted, cut into wedges
• 3-4 carrots – cut into 2-inch sticks
• 8 radishes – cut into quarters

The Chew: Beet Hummus Recipe Directions

1. In the bowl of a food processor, add beets, feta, chickpeas, toasted walnuts, and the zest and juice of a lemon
2. Pulse until smooth, adding olive oil and tahini as you go along
3. Season with salt
4. Serve with crudite and pita