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.
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
- 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.
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)
- Benefits of Sesame Seeds and Sesame Oil
- Healthy Treats: How To Snack Mindfully
- Secrets To Smart And Healthy Snacking
Calories: 440kcal | Carbohydrates: 39g | Protein: 11g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 647mg | Potassium: 458mg | Fiber: 14g | Sugar: 9g