Beet and Chickpea

SERVES: 2 | PREP TIME: 50 Min.

INGREDIENTS

This is a nutritious twist on a traditional hummus. Add more garlic or lemon to intensify the flavor and serve with warm pita or vegetable crudité.

  • 2 medium beets washed and peeled
  • 1 can chickpeas drained (reserve liquid) and rinsed
  • 1/4 cup aquafaba (liquid from can of chickpeas)
  • 1/2 lemon juiced
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 2-3 tablespoons olive oil
  • 2 tablespoons chopped Italian parsley

DIRECTIONS

  1. Preheat oven to 400F
  2. Wrap beets in foil and bake for 40 minutes or until soft, then remove from oven and allow to cool.
  3. Add chickpeas, lemon, garlic, salt, olive oil and aquafaba to a food processor fitted with an S blade.
  4. Process ingredients until smooth, adding more aquafaba if needed.
  5. Add to serving dish and garnish with extra olive oil and chopped parsley.

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