Pink Lentil-Beet Hummus
Lively time: quarter-hour Whole time: 45 minutes
Our love of hummus has impressed all kinds of recent variations, and the hummus shelf on the retailer has gotten crowded. On this riff on the Center Jap dip, we exchange chickpeas with cooked crimson lentils and crimson beets for a vegetable-rich dip. The dramatic crimson dip is Instagram-ready; all you want is a reasonably plate!
RD tip: The lentils make this a filling, fiber-filled snack, which is nice on your coronary heart and intestine well being (1). Additionally, in case you’re quick on time and know you’ll be able to’t eat for a couple of hours, this retains you full and tides you over till your subsequent meal.
Pink Lentil-Beet Hummus
Substances
- 1/2 cup (96g) crimson lentils
- 1 cup (135g) crimson beets, cubed
- 4 cloves garlic, chopped
- 4 tbsp (60g) tahini
- 1/2 tsp salt
- 2 tbsp lemon juice
- 2 medium jicama, peeled and sliced
Instructions
In a small pot, place the crimson lentils with 3 cups (700ml) water, and produce to a boil over excessive warmth. Decrease the warmth and simmer; cooking for 15–20 minutes. The lentils must be very mushy and beginning to crumble, however don’t cook dinner them to the purpose of disintegration. Drain gently in a wire mesh strainer however don’t rinse.
Whereas the lentils cook dinner, arrange a steamer, and steam the beets for quarter-hour. They need to be very tender when pierced with a paring knife. Switch to the bowl of a meals processor.
Place the cooked lentils and garlic within the processor bowl with the beets, and course of till pureed, scraping down as wanted to make a easy paste. Add the tahini and salt and course of till easy. Add lemon and scrape; course of to combine. Switch to a bowl or storage tub.
Peel the jicama and slice in skinny rounds, then stack the rounds and reduce into wedges, to appear to be tortilla chips. Serve chilly to scoop up the hummus.
Serves: 6 | Serving Dimension: 1/4 cup, plus 1/3 of a jicama
Vitamin (per serving): Energy: 224; Whole Fats: 7g; Saturated Fats:1g; Monounsaturated Fats: 2g; Ldl cholesterol: 0mg; Sodium: 228mg; Carbohydrate: 34g; Dietary Fiber: 14g; Sugar: 6g; Protein: 8g
Vitamin Bonus: Calcium: 5.3%, Iron: 19%, Potassium: 564%, Vitamin C: 80.6%
Initially printed Could 25, 2020; Up to date December 2025
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