Beet-and-Lentil Hummus

Vegetarian Times

Ready in: 45 minutes
Servings: 6
Vegetarian
Vegan
Gluten Free
Dairy Free
Very Popular

Ingredients

  • 2 medium beets, peeled and cut into chunks
    Produce
  • ½ cup black beluga lentils, rinsed and soaked overnight
    Pasta and Rice;Canned and Jarred
  • 1 clove garlic, peeled
    Produce
  • 2 Tbs. lemon juice
    Produce
  • 2 tsp. grated lemon zest
    Produce
  • 2 Tbs. cold-pressed olive oil
    Oil, Vinegar, Salad Dressing
  • 1 tsp. sea salt
    Spices and Seasonings
  • 2 Tbs. tahini paste
    Ethnic Foods;Health Foods

Steps

  • Drain and rinse soaked lentils. Bring lentils, beets, and 1 cup water to a boil in medium saucepan. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until all water is absorbed.
  • Drop garlic into food processor while running to finely chop.
  • Add tahini, oil, lemon juice, zest, and salt; process until creamy.
  • Add lentils and beets, and blend on high until smooth. Season to taste.

Nutrition

  • Calories: 148.04  cal  (7.4%)
  • Fat: 7.56  g  (11.64%)
  • Saturated Fat: 1.03  g  (6.46%)
  • Carbohydrates: 15.44  g  (5.15%)
  • Sugar: 3.99  g  (4.43%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 434.8  mg  (18.9%)
  • Protein: 5.84  g  (11.68%)
  • Fiber: 5.25  g  (21.0%)
  • Folate: 67.77  µg  (16.94%)
  • Iron: 1.98  mg  (11.01%)
  • Manganese: 0.2  mg  (9.82%)
  • Vitamin C: 6.64  mg  (8.05%)
  • Vitamin B1: 0.1  mg  (6.64%)
  • Phosphorus: 63.41  mg  (6.34%)
  • Copper: 0.13  mg  (6.31%)
  • Potassium: 215.47  mg  (6.16%)
  • Vitamin E: 0.7  mg  (4.68%)
  • Magnesium: 18.32  mg  (4.58%)
  • Selenium: 2.2  µg  (3.14%)
  • Zinc: 0.44  mg  (2.94%)
  • Calcium: 28.5  mg  (2.85%)
  • Vitamin K: 2.93  µg  (2.79%)
  • Vitamin B6: 0.06  mg  (2.75%)
  • Vitamin B3: 0.48  mg  (2.41%)
  • Vitamin B2: 0.03  mg  (1.79%)

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