Roasted Low-Calorie Red Beet Hummus A Twist on the Classic

Written by Kenneth Lee 2020-09-05

Table of Contents:

Beet Hummus

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Beets cooked in saladmaster cookware, made into hummus.

Roasted Low-Calorie Red Beet Hummus A Twist on the Classic

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Don’t Throw Away Those Stems! Make This Fresh Beet Salad Instead �� | Struggle Meals

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Don’t throw away those beet stems! Cook along with Frankie Celenza (@frankiecooks) and use them to create a fresh, warm beet salad..
ROOT-TO-STEM BEET SALAD.
Yield: 6 servings.
Prep Time: 15 minutes.
Cook Time: 45 minutes.
Ingredients:
1 bunch red beets, with nice stems.
1 bunch yellow beets, with nice stems.
¼ cup olive oil, divided.
Salt and pepper.
½ red onion.
¼ cup red wine vinegar, divided.
1 honey packet.
1 bunch swiss chard, chopped.
3 butter pats.
1 avocado, cut into cubes.
¼ cup pumpkin seeds, toasted.
4 oz goat cheese, crumbled.
Steps:
1. Preheat oven to 400 degrees..
2. Wash and dry beets and beet greens. Separate the beet green leaves from the stems. Finely chop the stems and greens separately. Place the beets in a 9x13 dish and cover with foil. Place beets in the oven for 45-50 minutes. Roast until very tender. Set aside to cool, and then remove the peel..
3. Slice the red onion and put it in a small bowl with 2 TBSP of red wine vinegar. Set aside..
4. Heat a large skillet over medium heat. Add butter pats, when they are melted add the beet green stems and cook for 5 minutes. Toss in the beet greens and swiss chard. Season with salt and pepper cook until just wilted..
5. To assemble salad: When the beets have cooled, gently peel them and cut them into wedges and toss them with the greens, red onion, avocado, pumpkin seeds and goat cheese. Whisk together the olive oil and vinegar along with the honey packet and drizzle on top..
Note: the beets stems don’t add a lot of flavor but they add a crisp texture.
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HOW TO MAKE BEET HUMMUS Valentine’s Day Recipe

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Happy Valentine’s Day! Make this beautiful, red beet hummus for your sweetheart, or yourself! YUM.
How to make roasted beets: https://youtu.be/wvrivc_25fg.
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STORAGE AND REHEATING DIRECTIONS:
1. All meals should be fine in the fridge for 4 days, but feel free to put in your freezer after day 3..
2. If you decide to freeze them they will last for 3 months. Take the meal out the night before you plan to eat and place in fridge to thaw..
3. Once thawed, reheat in a covered saute pan for a few minutes or eat cold… or put in your Hot Logic!
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INGREDIENTS:
2 (15.5 oz) can of chickpeas.
3 garlic cloves.
3 tbsp olive oil.
1/2 lemon.
1/4 cup aquafaba.
2 tsp cumin.
2 tsp sesame seeds.
1/2 tsp salt.
125g cooked beets.
MACROS for THE WHOLE THING (if dividing this into meal prep containers, divide into however many portions you want):
Protein: 47g.
Carbs: 158g.
Fiber: 35g.
Sugar: 35g.
Fat: 58g.
Calories: 1342.
--

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BEET HUMMUS RECIPE | BEETROOT HUMMUS

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This easy beet hummus recipe is a twist on that classic dip we all know and love. Simple to make, delicious to eat and beautiful to look at. Try it today, love it forever!!!
INGREDIENTS:
2 cups chick peas.
2 cups roasted beets.
1/2 cup Greek extra virgin olive oil.
1/3 cup tahini.
Water as needed.
3 cloves garlic.
Juice of 1 lemon.
Sriracha sauce (optional).
Salt & pepper to taste.
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I’ll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,.
Ken.
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Perfect Hummus 3 Ways

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Here’s a delicious recipe on how to make the perfect hummus three ways. Definitely worth trying out this weekend, whether you’re entertaining or just relaxing, these three hummus variables will add to any snack!
Recipe:
Takes 30 minutes.
Makes about 1kg of hummus altogether.
This is a really cool thing to do with hummus. In this recipe you will make a basic hummus that tastes realy good and then turn ⅓ of it into a roasted carrot hummus another ⅓ into a pink sweet beetroot and olive oil hummus and the final one will stay strong as standard issue hummus! It’s a great thing to do for a bit of variety and especially for a dinner party or for drinks..
Basic Hummus Ingredients:
6 cloves of garlic (peel).
3 x 400g tins of chickpeas (drain and rinse well).
150ml lemon juice (juice of 3 lemons).
6 tablespoons light tahini.
3 teaspoons salt.
a pinch of freshly ground black pepper.
½ tsp pinch of ground cumin.
9 tablespoons water.
Bits to transform 2 of your hummuses!
3 medium carrots (approx 250g).
1 medium raw beetroot (175g).
4 tablespoons of olive oil.
All the best,.
Dave & Steve..
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Roasted Beetroot Hummus | Shilpa Shetty Kundra | Healthy Recipes | The Art of Loving Food

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Amongst the many international cuisines that I try, I love Middle Eastern for its simplicity, taste and health benefits. So, let’s colour your imagination and plate pink with this healthy and delicious Roasted Beetroot Hummus, perfect with lavash or crudites. Great for digestion and low on calories, you’ve gotta try this one out. #SwasthRahoMastRaho #TastyThursday.
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QUICK VEGAN DIPS » healthy + easy

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If you have any up-coming potlucks or social gatherings, PUL has got you covered with these 5 plant-based dip/appetizer/snack recipes, and each takes just 15 minutes or less to make☺☟click to show more☟..
» Are there any dips/spreads/sauces/appetizers you’d like PUL to make? Share in the comments below! ❤ «.
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Turn this snack into a meal by making a roasted red beet hummus flatbread! Start by pre-heating your oven to 350F. Grab a whole wheat pita or piece of naan brad, spread on some roasted red beet hummus, and add your favorite greens, protein, nuts, and seeds. Try a colorful combo of kale, spinach, ricotta and 1 ounce of pistachio nuts.Bake the beet for 35-40 minutes or until softened.

7 In a food processor, squeeze out the roasted garlic cloves and add the remaining cooking oil. Add the beet with the remaining cooking oil, chickpeas, 4 tbsp. olive oil, tahini, lemon juice, water, salt and pepper. 8 Blend until smooth.Wonderful for entertaining, this high volume hummus recipe is made with chipotle pepper, roasted red peppers, and sun dried tomatoes. The Middle-Eastern-inspired dip is a beautiful color and has a smoky, bright flavor.

Serve with pita chips and fresh vegetables.Roasted Beet Hummus Super creamy roasted beet hummus featuring a whole roasted beet, lemon, and plenty of garlic flavor. Perfect with chips, pita, or.Quick and easy hummus recipe, homemade with simple ingredients in one pot or bowl of food processor in 10 minutes. Smooth, rich, creamy, healthy appetizer.

Loaded with chickpeas, garlic, tahini! This is eaten by the spoonfuls at our house because it is loved so much. It is the perfect appetizer addition to any meal, and one that you can enjoy guilt-free.Beet hummus is made with oven roasted beets, chickpeas, tahini, olive oil, lemon juice and garlic. It’s a vibrant and healthy snack or appetizer and I’ve topped mine with homemade basil pesto and parsley.

So much flavor! You can serve beet hummus.Roast in preheated oven until the beet is tender and the garlic starts to turn golden brown, about an hour.

Mandy Enright, a registered dietitian nutritionist, registered yoga teacher, and creator of couples nutrition blog Nutrition Nuptials says, “I like to add color to plain store-bought hummus by stirring in mashed avocado, mashed edamame, red pepper puree, or beet juice. It gives the hummus a fun color and adds extra nutrients.”.Find healthy, delicious beet recipes including glazed, pickled, roasted and steamed beets.

Healthier recipes, from the food and nutrition experts at EatingWell. Walnuts, red onion and dill make this roasted beet salad recipe a fantastic accompaniment to chicken or topping for hummus. How to Roast.Beet and Pomegranate topped Hummus.

Classic Hummus. Created By: Mary Dawn Pomegranate Cherry and Almond. Classic Hummus.

Created By: MaryDawn More Recipes meet the Tastemakers Gurus of good taste, here to inspire. Connect to our network of influential tastemakers, united by their love of Sabra. Spiced Life.Place the beet on a sheet of aluminum foil, drizzle with the 1 Tbs. olive oil and season with salt and pepper. Wrap the beet tightly in the foil.

Place the beet on the oven rack and roast until it is easily pierced with a knife, about 1 hour. Remove the beet.These veggie dip recipes are so delicious you’ll want to make them the main star of your meal.

These hot and cold dips can easily be paired with tortilla chips, flatbread or veggie sticks for a more filling bite. We take classic dips and put a healthy vegetable twist on them by adding beets to hummus or butternut squash to queso. Recipes like Mexican Street Corn Dip and Slow-Cooker Spinach.Jun 3, 2019 A great alternative to the classic basil pesto. Vegetarian, colorful and very tasty!

Jun 3, 2019 A great alternative to the classic basil pesto. Bright and delicious Beet Hummus Recipe made with beets, chickpeas, tahini, lemon, and garlic. Roasted Red Pepper Hummus Recipe.Beet Hummus is a bright pink twist on the classic dip using roasted beets.

I take it one step further by frying up the beet greens to add a nice crunch as a topping. If you thought I used food coloring in this creation girl you’ve lost your mind.This sweet-and-spicy twist on classic hummus features fresh carrots in addition to canned chickpeas.

North African harissa is blended in for spice, while a dusting of aleppo pepper gives it both heat and an extra-vibrant appearance.

List of related literature:

This recipe is my favourite keto twist on a classic hummus, using packaged artichoke hearts instead of chickpeas.
from High Fibre Keto: A 22-Day Science-Based Plan to Fix Your Metabolism, Lose Weight & Balance Your Hormones by Naomi Whittel Hay House, 2020
Transfer the hummus to a serving bowl, drizzle with 2 tablespoons of extra-virgin olive oil, and sprinkle with a pinch each of paprika and dried parsley flakes.
from The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence by Leanne Vogel Victory Belt Publishing, 2017
For regular hummus, leave out the beets.
from Total Gut Balance: Fix Your Mycobiome Fast for Complete Digestive Wellness by Mahmoud Ghannoum, Eve Adamson Countryman Press, 2019
And a little tahini beaten into yoghurt and seasoned well with lemon juice, garlic, salt and pepper makes a wonderful simple dressing for roasted vegetables, or pulse or grain salads: try trickling a yoghurt, tahini and green peppercorn dressing over ripe sliced tomatoes.
from River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them by Hugh Fearnley-Whittingstall, Pam Corbin, et. al. Bloomsbury Publishing, 2016
If you want to jazz up storebought hummus, add a drizzle of Kale & Walnut Pesto (see page 215), a
from The Viking Method: Your Nordic Fitness and Diet Plan for Warrior Strength in Mind and Body by Svava Sigbertsdottir Penguin Books Limited, 2019
Garnish hummus with 2 tablespoons toasted sliced almonds, 2 teaspoons minced fresh parsley, and extra-virgin olive oil.
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen by America’s Test Kitchen America’s Test Kitchen, 2012
Cubes of roasted winter squash and sliced avocado are my usual go-tos, but if you don’t have either of those, try a spoonful of plain Greek yogurt, a little puddle of tahini, a soft cheese like feta or ricotta, or dollops of babaghanoush or hummus.
from Cook90: The 30-Day Plan for Faster, Healthier, Happier Meals by David Tamarkin, Editors of Epicurious Little, Brown, 2018
Garnish hummus with 2 tablespoons toasted sliced almonds, 2 teaspoons minced fresh parsley, and olive oil.
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes by America’s Test Kitchen America’s Test Kitchen, 2015
This mixture is much looser than a traditional hummus.
from Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes by Dreena Burton BenBella Books, Incorporated, 2015
Garnish hummus with 1 tablespoon thinly sliced scallion greens, 2 tablespoons toasted pine nuts, and olive oil.
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine by Cook’s Illustrated America’s Test Kitchen, 2011

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Knee Stretches for Discomfort Relief and Fitness

35 comments

Pegar 2020-09-05 - 11:38

Yummy! Literally just got done meal prepping your recent breakfast recipe and the vegan satay! Question! For the Satay there was a lot of mixture left over do I just keep dividing them up amongst the containers? I didn’t want to waste any of it! ��

Zagas 2020-09-06 - 02:50

hello mam… how can we loose our cheek’s fat… plzz make a video..

Ballardin 2020-09-06 - 17:27

They all look delicious! I will be trying the bruschetta and white bean

Magrel 2020-09-07 - 08:12

You r actually all rounder…plzz reply mam m yr biggest fan

Bluebourne 2020-09-07 - 21:18

Being a diet contious i m always afraid to eat any thing which contains carbs calories etc but your receipes are really amazing which can change my diet menu amd some taste tooo thank you for all your receipes

Malalar 2020-09-08 - 07:31

Looks delicious…I will try. Lol @ Dave: The “Mama, Papa and Baby Bear,” servings!:-D

Gugore 2020-09-08 - 21:01

you guys saying shes so healthy-and she is….but then she put margarine on the pita

Nilsa 2020-09-09 - 13:26

Did you take a professional lesson in video making and it’s software?

Kerantrius 2020-09-09 - 16:09

I tried the tapenade but I just put all the ingredients into a blender. It didn’t look anywhere near as good as it does here, but it is one of the best tasting things I’ve ever had

Tujora 2020-09-10 - 12:26

For a creamier version of the tapenade, add a roasted red pepper and blend.

Adomath 2020-09-11 - 00:54

I love your all videos ��. Could you please tell us about all your chinaware it’s beautiful �� thank you

Danadar 2020-09-11 - 13:04

Where do you get butter packets? Swipe them from restaurants?

Nuadara 2020-09-11 - 17:56

Vegan restaurant you should open and I will come to Netherlands just for that. Love from india. Plz share a video about how you came to Canada from pakistan

Daizragore 2020-09-12 - 21:02

The olive one was very interesting. I love olives so that’s like olive heaven!! ��

Malogda 2020-09-13 - 07:24

Never come across a happier food channel
Namesake two happy pears ��

Gojar 2020-09-13 - 13:07

If I had to use raw chickpeas, should I steam the chickpeas or use it raw?

Rainmoon 2020-09-13 - 18:35

0:44 “presoaked and boiled chickpeas” AKA canned ��

No shame though, anything but canned is a waste of time

Voodoozahn 2020-09-14 - 19:36

1:51 something tells me the veggie he was referring to was a cucumber

Bloodhammer 2020-09-15 - 04:28

Your hair looks so beautiful and healthy so do those beautiful dips:)

Malarn 2020-09-15 - 12:19

I am planning on making version of the white bean dip! That looked great!

Ishnlas 2020-09-16 - 17:04

I haven’t eaten beets since I was a kid. �� Maybe I’ll give them a try again. ��

Gak 2020-09-17 - 07:29

Woww mam,,,��,,, it was just wowwww,,keep posting such videos to entertain the fan like us,, tqq mam,, we lv uhh��

Beatius 2020-09-17 - 11:28

Idk why every time she says potluck…I hear it PALAK i.e spinach in hindi…love your videos❣️

Whitefont 2020-09-18 - 00:56

Can’t wait to try the Balsamic & basil bruschetta + Sun-dried tomato & white bean dip!

Delawield 2020-09-18 - 11:45

Hey Shilpa. I’ve been your fan since my school days in the 90s. Sending you lots of love. You’ve always been inspiring people. What makes you different from the other stars is that you’re simple, unpretentious and so genuine. God bless you. Your dancing, cooking, yoga…….I can keep what you the whole day what ever you do.

Dadi 2020-09-19 - 02:16

LOVE IT!! You inspire us to eat healthy and wholesome and remind us how important it is to be conscious about the food we put in our body. Thank you Sadia! Hope your Dutch classes will go well 😉

Kazilkree 2020-09-19 - 16:38

Vegans are douchbags as per the comments below, but these recipes look really good!

Kelellador 2020-09-20 - 14:29

Have u ever tried daal chawal and aloo ki sabzi from india i bet u will forget all these…��

Melmaran 2020-09-21 - 00:03

I am aditi I’m also tulu and I’m only 12 love you and your channel

Flameseeker 2020-09-21 - 15:26

I’ve got some beets I need to cook tomorrow and I can’t wait to try the cloth peeling trick, stained cloth or not.

Edit: I really love learning how to use more of the vegetables instead of throwing parts of them away.

Nale 2020-09-22 - 08:45

Love this video! I love seeing around your shop and trying your recipes with customers/employees, also such a great meal prep idea for dinner parties! ��

Dalaginn 2020-09-22 - 11:25

olives are v spicy for me��.it will be too tangy right? Any how first let me try the beans one. Avacado dip will be bitter��

Kelethis 2020-09-23 - 11:26

Lovely nail paint machine with the recipe, yes ma’am very healthy recipe

Kirinadar 2020-09-23 - 15:46

cries while eating pretzel… NOT ANYMORE!! your food is sooo amazing and you yourself inspired me to be healthier! even though i’m not vegan, i still LOVE your food and it’s amazing how dedicated you are! <3 xoxo vicky

Dura 2020-09-24 - 03:30

Does anyone know how big the chickpea cans are, ours here are very large, anyone?!

Roasted Low-Calorie Red Beet Hummus A Twist on the Classic

Beet Hummus

Don’t Throw Away Those Stems! Make This Fresh Beet Salad Instead �� | Struggle Meals

HOW TO MAKE BEET HUMMUS Valentine’s Day Recipe

BEET HUMMUS RECIPE | BEETROOT HUMMUS

Perfect Hummus 3 Ways

Roasted Beetroot Hummus | Shilpa Shetty Kundra | Healthy Recipes | The Art of Loving Food

QUICK VEGAN DIPS » healthy + easy

Knee Stretches for Discomfort Relief and Fitness

Sugar-Free Panna Cotta Recipe

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