Low Sodium Beetroot Hummus

Vibrantly colorful, nutrient-packed, and bursting with earthy flavor, this Low Sodium Beetroot Hummus is as delicious as it is healthy. Crafted with cooked beetroot, creamy tahini, protein-rich chickpeas, and a touch of fresh garlic and lemon juice, this recipe delivers the perfect balance of flavor without the need for excessive salt. Ground cumin adds a warm, aromatic depth, while fresh parsley and a drizzle of olive oil make for an irresistible finishing touch. Ready in just 10 minutes (once the beetroot is cooked), this heart-healthy dip is ideal for pairing with crunchy veggies, warm pita, or as a spread for sandwiches. Perfect for meal prep, it keeps well in the fridge for up to a week, making it a convenient go-to for snacks or lunches. Whether you're hosting a party or simply looking for a nutritious treat, this low sodium beetroot hummus promises to impress!

Nutriscore Rating: 80/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 medium Beetroot, cooked and peeled
• 1 can (15 oz) Canned chickpeas, drained and rinsed
• 3 tablespoons Tahini
• 2 tablespoons Lemon juice, freshly squeezed
• 1 large Garlic clove, minced
• 2 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 tablespoon Fresh parsley, chopped
• 0.25 teaspoon Black pepper
• 2 tablespoons Water

Directions

Step 1

Begin by cooking the beetroot. If using raw beetroot, preheat the oven to 400°F (200°C). Wrap the beet in foil and roast for about 30 minutes or until tender. Alternatively, you can steam or boil the beet until soft.

Step 2

Allow the cooked beetroot to cool slightly before peeling. Chop the beetroot into smaller chunks for easier blending.

Step 3

In a food processor, combine the cooked beetroot, drained chickpeas, tahini, lemon juice, minced garlic, olive oil, and cumin.

Step 4

Blend the mixture on high until smooth and creamy. You may need to scrape down the sides of the processor bowl occasionally.

Step 5

If the hummus is too thick, add water a tablespoon at a time and continue to blend until the desired consistency is reached.

Step 6

Season with black pepper and mix in the chopped parsley.

Step 7

Transfer the hummus to a serving bowl and drizzle with a little extra olive oil if desired. Garnish with additional parsley or sliced beets for a decorative touch.

Step 8

Serve with fresh vegetables, pita bread, or use as a sandwich spread. Store any leftovers in an airtight container in the refrigerator for up to a week.

Nutrition Facts

Serving size	(651.2g)

Amount per serving	% Daily Value*
Calories	1124.6

Total Fat 64.6g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1387.2mg	0%
Total Carbohydrate 105.0g	0%
Dietary Fiber 29.4g	0%
Total Sugars 20.8g
Protein 38.6g	0%

Vitamin D 0IU	0%
Calcium 3671.1mg	0%
Iron 16082.7mg	0%
Potassium 1407.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 13.4%

Carbs: 36.3%