Recipe 17 of 21 · Dip
Beet Lemon Hummus
A rosy chickpea dip with tahini, lemon, and a gentle beet flavor. Serve with pita, cucumber, or carrot sticks.
Makes
About 1 1/2 cups
Time
10 minutes
Nitrate in this recipe
~50 mg from 3 tablespoons of beet juice (whole recipe).[Gallardo et al., 2019 9; Hord et al., 2009 8]
Studies use roughly 300–800 mg a day for blood pressure and exercise.[Kapil et al., 2015 2; Wylie et al., 2013 5] Nitrate varies by product. Work out your dose →
Ingredients
- •1 can chickpeas (15 ounces), drained and rinsed
- •3 tablespoons Pomona Organic Beet Juice, plus 1 more if needed
- •3 tablespoons tahini
- •2 tablespoons fresh lemon juice
- •1 tablespoon olive oil
- •1 small garlic clove
- •1/4 teaspoon ground cumin
- •1/4 teaspoon salt, plus more to taste
Instructions
- 1
Process chickpeas, 3 tablespoons beet juice, tahini, lemon juice, oil, garlic, cumin, and salt until creamy. Scrape the bowl as needed.
- 2
If too thick, add the remaining tablespoon of juice gradually. Taste and adjust salt or lemon. Transfer to a serving bowl.
Made with Pomona Organic Beet Juice
These recipes use plain, ready-to-drink 100% beet juice. We use Pomona Organic: USDA Organic, not from concentrate, with nothing added.
Get Pomona Beet Juice →