AppetizersBeetsPlant Based / VeganSide DishesVegetarian

Beet and Chickpea Hummus

50 Min
—
2

Ingredients

  • • 2 medium beets washed and peeled
  • • 1 can chickpeas drained (reserve liquid) and rinsed
  • • 1/4 C. aquafaba (liquid from can of chickpeas)
  • • 1/2 lemon juiced
  • • 2 garlic cloves, minced
  • • 1/2 tsp. salt
  • • 2-3 T. olive oil
  • • 2 T. chopped Italian parsley

Instructions

This is a nutritious twist on a traditional hummus. Add more garlic or lemon to intensify the flavor and serve with warm pita or vegetable crudité.

  • 2 medium beets washed and peeled
  • 1 can chickpeas drained (reserve liquid) and rinsed
  • 1/4 C. aquafaba (liquid from can of chickpeas)
  • 1/2 lemon juiced
  • 2 garlic cloves, minced
  • 1/2 tsp. salt
  • 2-3 T. olive oil
  • 2 T. chopped Italian parsley

1. Preheat oven to 400°F
2. Wrap beets in foil and bake for 40 minutes or until soft, then remove from oven and allow to cool.
3. Add chickpeas, lemon, garlic, salt, olive oil and aquafaba to a food processor fitted with an S blade.
4. Process ingredients until smooth, adding more aquafaba if needed.
5. Add to serving dish and garnish with extra olive oil and chopped parsley.

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MIEDEMA PRODUCE

Our Humble Beginning

Miedema Produce began in 1971 when brothers Gerald and Ron Miedema raised their first crops in Jenison, Michigan. The duo learned from their father, Ted, who had farmed in the Netherlands, immigrated to the United States, and used his vegetable growing expertise to make his start in the United States.

Miedema Produce began growing bright and crisp radishes, which is now our hallmark product being grown and produced today. Miedema Produce has since become one of the largest growers and shippers of radishes in the world.

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