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Beet Hummus

February 22, 2017

Kevin presents to you another healthy and delicious recipe, beet hummus.  WHFoods recommends a person to eat one to two servings of beets weekly because of the powerful nutrients they contain.  This hummus makes enough for you to meet that criteria.  We hope you enjoy this is much as we did!  Kevin’s version of “Beet Hummus” comes from Diabetic Living, Spring 2017 edition. 


1 lb cubed, cooked beets

1  15 oz. can no-salt garbanzo beans, rinsed and drained

3 Tbsp. Tahini

3 Tbsp. freshly squeezed lemon juice

2 cloves garlic, minced

1/8 tsp. salt such as Himalayan pink sea salt

3 Tbsp. extra virgin olive oil

fat-free Greek yogurt


Add beet, garbanzo beans, tahini, lemon juice, garlic, and salt to a food processor. With food processor running, add olive oil.  To serve, swirl in 2 Tbsp. yogurt.  Serve with chips or crackers, or for an even healthier version, serve with sliced radish.


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