Hummus Beet Dip with Halloween Shaped Tortilla Chips
This is as post sponsored by Sprouts. All opinions are my own. Thank you for supporting the brands I love that make this website possible.
Homemade hummus is so easy to prepare and a better-for-you dip. I love that you can customize with your favorite vegetables, fruits and spices. It makes a great mayo replacement in sandwiches and wraps. It’s a delicious, simple appetizer at gatherings and a tasty snack kids love.
Adding a roasted or boiled beet is a great way to make a fun, bright pink dip. I know a few friends who can’t stand the idea of beets but I am here to change that thinking with this delicious recipe. I headed over to my Sprouts where I could find all the fresh ingredients needed and paired it up with some spooky Halloween-shaped baked corn tortilla chips, sliced radishes and beet chips. Perfect for the season.
Beet hummus dip can be prepared in under 15 minutes once your beet is cooked. Depending how quickly you can puree the ingredients in your food processor. My dip is citrusy and mild. You can always add a few slices of jalapeño or serrano pepper to give it a little bit of heat if you wish. My son was anxious to dip his chips in this beet hummus so we kept the peppers out.
Add a bit of bright pink to your Halloween celebration and prepare this tasty snack for friends right before heading out to trick-or-treat. They will love it!
Hummus Beet Dip with Halloween Shaped Tortilla Chips
- Yield: 6 1x
Description
Give your Halloween a pop of pink with this delicious hummus beet dip. Serve it with chips, veggies or crackers.
Ingredients
1 large beet
10 yellow corn tortillas
olive oil spray
salt to taste
1 (15 ounce) can Sprouts Brand Low Sodium Garbanzo Beans, drained and rinsed, divided
2 Tbsps. Tahini
2 garlic cloves, chopped
Zest of 1 lemon
2 Tbsps. lemon juice
pepper to taste
¼ cup extra virgin olive oil, plus more for serving
2 Tbsps. fresh cilantro, chopped
4 radishes, sliced
store bought beet chips
Instructions
Place beet in a medium saucepan with enough water to cover. Boil over medium heat for 45 minutes. Drain, add cold water to cool and remove peel with a paper towel. Chop in medium pieces.
Preheat oven to 350°
Cut out spooky shapes in each tortilla using Halloween cookie cutters. Arrange cut out shapes in a single layer on a baking sheet. Lightly spray each cut out with olive oil on both sides. Bake for 10 minutes, remove from oven, turn each chip with tongs and return to oven. Bake for 5 minutes more or until crispy. Transfer to a large plate and sprinkle with salt.
Reserve some garbanzo beans for decorating.
Combine chopped beet, remaining garbanzo beans, tahini, garlic, lemon zest, lemon juice, salt and pepper in a food processor, process until smooth. Add olive oil and process briefly for 5 seconds or until all ingredients have combined.
Transfer to a serving bowl, drizzle with olive oil, garnish with reserved garbanzo beans and cilantro. Serve with Halloween shaped chips, beet chips and sliced radishes.
