#colorfuldip

[kalanihilliker-official]

This colorful carrot hummus is a great change from the usual chickpea dip. It has a hint of sweetness from the fresh carrots and earthy spices that balance it out. You can dip vegetables in it, spread it on toast, or use it to add flavor to wraps and sandwiches.

Ingredients: 2 cups cooked chickpeas. 1 cup grated carrots. 2 cloves garlic. 3 tablespoons tahini. 2 tablespoons lemon juice. 1/4 cup olive oil. 1/2 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: In a food processor, blend the cooked chickpeas, grated carrots, garlic, tahini, lemon juice, and olive oil until smooth. Add the ground cumin, paprika, salt, and pepper. Blend again until well combined and creamy. Adjust seasoning to taste. Transfer the hummus to a serving bowl. Drizzle with a little olive oil and sprinkle with extra paprika before serving, if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

Randy Odenwald

[cakerollkarol]

This vibrant Roasted Beet Hummus is a colorful twist on traditional hummus, perfect for keto-friendly snacking or as a flavorful dip for parties. The earthy sweetness of roasted beets pairs wonderfully with the nutty tahini and zesty lemon juice, creating a creamy and satisfying dip that's packed with nutrients.

Ingredients: 2 medium beets, roasted and peeled. 1 can 15 ounces chickpeas, drained and rinsed. 3 tablespoons tahini. 2 cloves garlic, minced. 1/4 cup fresh lemon juice. 1/4 cup extra virgin olive oil. 1/2 teaspoon ground cumin. Salt and black pepper to taste. Water as needed for consistency.

Instructions: Preheat the oven to 400F 200C. Wrap the beets individually in foil and roast them for about 45-60 minutes, or until tender. Let them cool, then peel and chop them into chunks. In a food processor, combine the roasted beets, chickpeas, tahini, garlic, lemon juice, olive oil, cumin, salt, and pepper. Blend until smooth, scraping down the sides as needed. If the hummus is too thick, add water gradually until you reach your desired consistency. Taste and adjust seasoning if necessary. Transfer the hummus to a serving dish, drizzle with a little olive oil, and garnish with optional toppings like chopped fresh herbs or sesame seeds. Serve with keto-friendly vegetables like cucumber slices, bell pepper strips, or celery sticks.

Prep Time: 15 minutes

Cook Time: 60 minutes

TEDxScrantonWomen

[oryodraws]

This vibrant beet hummus adds a colorful twist to the classic dip. Roasted beets bring sweetness and earthiness, while chickpeas provide creaminess and protein. It's perfect for snacking or as a party appetizer.

Ingredients: 2 medium beets, roasted and peeled. 1 can 15 ounces chickpeas, drained and rinsed. 3 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 1/4 cup olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste.

Instructions: Put tahini, garlic, lemon juice, olive oil, cumin, roasted beets, and chickpeas in a food processor and blend them together. Scrape down the sides as needed as you process until smooth. Add salt and pepper to taste, and then blend again until everything is well mixed. Put the beet hummus in a bowl to serve. If you want, you can add more olive oil and serve with crackers or your favorite vegetables.

Prep Time: 15 minutes

Cook Time: 30 minutes

ath kouloumvakos