Moderate Carb Beet Hummus

This beetroot hummus is a bit bolder than the hummus you’re used to, but it is definitely worth trying. It has an appetizing bright red color, a creamy texture, and sweet and savory flavors. Unlike many recipes containing chickpeas or cauliflower with beets, this recipe only uses roasted beetroot. You can enjoy this dip as a snack with some veggies or paired with chicken for lunch or dinner.

Is beetroot healthy?

Beetroot is rich in folate (vitamin B9), which helps cells grow and function. Folate may play a key role in controlling damage to blood vessels, which may reduce the risk of heart disease and stroke. It also has potential cleansing properties and may help fight inflammation. This beet hummus isn’t only delicious, but it is also wholesome and nourishing.

How to replace tahini in Keto hummus?

Tahini is usually one of the key ingredients when making hummus as it provides creaminess and a distinct nutty flavor. However, this beet hummus recipe uses a combination of Greek yogurt and tahini, which provide the fat and creaminess needed to maintain the texture of this dip. You can omit the tahini and use Greek yogurt only, or vice versa.

What to eat with hummus?

The best and healthiest option to eat with this hummus would be raw veggies like cucumber, carrots, radish, celery, or broccoli. If you feel like indulging, you can prepare Keto kale chips or Keto chips to go with it.

How long will this dip last?

This beet hummus can last in the fridge for up to 3 days in an airtight container. Be sure to use a closed container of Greek yogurt; if the yogurt has been opened a day or two before, your hummus won’t last more than a day. You can also freeze this hummus for up to 3 months, but the texture won’t be as creamy.