Beet Chips And Beet Hummus Recipe & Video

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When you set down a bowl of this beet hummus on the table, its bold pink hue make it impossible to ignore. Not only will the flavor “wow” people, its striking color will undoubtedly spark comment. So why not use it as a conversation-starter about what the color pink has come to signify, especially in October?

October is Breast Cancer Awareness Month, and the color pink helps spread awareness about breast cancer and encourage women to take steps to prevent and detect breast cancer at its earliest stages — when the chances of survival are best. That means getting annual mammograms according to your age and doctor’s recommendations, doing self breast exams, staying active, quitting smoking (if you smoke) and eating healthy. Research suggests that a diet rich in fruits and vegetables, especially bright colored ones full of antioxidants and vitamins, can help reduce your risk for developing cancer.

So these recipes for beet hummus and baked beet chips cover a couple of bases: They’re a healthy vegetable-rich snack or appetizer. And they also help spread a critical message about taking care of your health.

BEET CHIPS & BEET HUMMUS
Yield: 6 servings

Ingredients:

BEET CHIPS
4 medium beets
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt

BEET HUMMUS
1 small beet
1 15-oz. can chickpeas, drained & rinsed
1 Tablespoon lemon juice (juice of ½ lemon)
2 large cloves garlic, minced
2 Tablespoons tahini
1/4 cup extra-virgin olive oil

Directions:
BEET CHIPS
Preheat oven to 350º. Peel beets and slice 1/16 inch thick (medium setting) with a mandoline slicer. In a large bowl, toss beets with extra-virgin olive oil and kosher salt. Line 2 baking sheets with parchment paper and arrange beets in a single layer. Bake for 20-25 minutes (turn slices over at 10-12 minutes). Reduce heat to 200º and bake until crisp. Allow to cool. Store in airtight container or sealed snack bags for up to 1 week.

BEET HUMMUS
Preheat oven to 400º. Wash and peel beet, then cut in half. Place beet halves on a parchment-lined baking sheet and bake for 45 minutes. Allow beet to cool and place in food processor. Pulse until smooth. Add chickpeas, lemon juice, garlic, and tahini. Pulse, then mix at medium speed. Slowly add olive oil while blending. Blend until smooth. Transfer to serving bowl.

NUTRITION INFORMATION PER SERVING:
BEET CHIPS: 55 Calories; 2 grams Fat; 0 grams Saturated Fat; 0 mg Cholesterol; 180 mg Sodium; 8 grams Carbohydrates; 6 grams Sugar; 2 grams Fiber; 1 gram Protein

BEET HUMMUS: 188 Calories; 12 grams Fat; 2 grams Saturated Fat; 0 mg Cholesterol; 223 mg Sodium; 15 grams Carbohydrates; 2 grams Sugar; 3 grams Fiber; 5 grams Protein

What are the health benefits of these ingredients?

  • Beets: Good source of potassium, fiber and vitamin C
  • Extra-virgin olive oil: Contains monounsaturated fatty acids
  • Chickpeas: Good source of protein and fiber; contain potassium, magnesium, iron and vitamin B6
  • Lemon juice: Good source of vitamin C
  • Garlic: Good source of vitamin B-6 and vitamin C; high in manganese
  • Tahini: Contains monounsaturated and polyunsaturated fatty acids

Looking for more info and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit henryford.com.

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Categories: EatWell