Description
Make a healthy, vibrant snack with this Beet Hummus and homemade Crackers recipe. It tastes wonderful and brings a little color to your day. Savana Loyal from 911Recipes shares this easy keeper.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 medium beet, cooked and peeled
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Pinch of cumin
- 1 cup all-purpose flour (for crackers)
- 1/4 cup water (for crackers)
- 1 tablespoon olive oil (for crackers)
- Pinch of salt (for crackers)
Instructions
- Combine chickpeas, cooked beet, tahini, lemon juice, garlic, olive oil, salt, and cumin in a food processor.
- Process until completely smooth, stopping to scrape down the sides as needed. Add a little water if the mixture is too thick.
- Taste the hummus and adjust seasoning if necessary. Set aside.
- For the crackers, mix the flour, water, olive oil, and salt in a bowl until a dough forms.
- Roll the dough very thin between two sheets of parchment paper.
- Cut the dough into desired cracker shapes.
- Bake at 375F (190C) for 10-12 minutes, or until crisp. Watch closely to prevent burning.
- Serve the beet hummus with the fresh crackers.
Notes
- Cooking the beet until tender makes blending much easier.
- If you are short on time, use pre-cooked, vacuum-packed beets.
- You can store leftover hummus in an airtight container in the refrigerator for up to five days.
- Feel free to add a little more lemon juice for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Healthy Bites
- Method: Food Processor / Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1/4 cup hummus and 4 crackers
- Calories: Approx. 220
- Sugar: Approx. 3g
- Sodium: Approx. 180mg
- Fat: Approx. 12g
- Saturated Fat: Approx. 1.5g
- Unsaturated Fat: Approx. 10.5g
- Trans Fat: 0g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 5g
- Protein: Approx. 7g
- Cholesterol: 0mg