Red Beet Hummus with Black Sesame Seed Tahini

An antioxidant-packed twist on the regular hummus. Packed with flavor and good-for-you nutrients, this hummus variation has become my family's healthy snack favorite. Also yummy on toast as a healthy lunch or breakfast option.

Course: Appetizer, Breakfast, Extras and Sides, Lunch, Snacks

Calories: 440kcal

Ingredients

For the veggie sticks

1 carrot cut into sticks
1 (Daikon) radish cut into sticks

For the red beet hummus

1.5 cup cooked or canned chickpeas
2-3 tbsps tahini
3 tbsp extra-virgin olive oil
3/4 cup red beet (raw) cubed
2-3 cloves garlic
1 small lime juice only
black pepper to taste
sea salt to taste
1 lime or lemon juice only

Instructions

Toast black sesame seeds in a dry pan until fragrant.
Blend toasted seeds and olive oil in a small food processor or blender to make a paste. I like to keep a crunch in my tahini, so I did not blend until a smooth paste. But if that is what you like… keep blending until smooth!
For the hummus: combine all ingredients in a blender and blend until smooth texture.
Seve with veggie sticks.

Notes

Many of us buy canned chickpeas because of the long soaking and cooking times. But did you know that you could soak and cook a big batch and freeze them for later use? Click here for more info (there's also a quick cooking method in there if you forgot to soak the chickpeas overnight)

Red Beet Hummus with Black Sesame Seed Tahini