Hummus Variations: Beet and Spinach

By the Gracious Vegan

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I used to buy red pepper hummus from the store, so once I started making my own hummus at home, I wondered about adding other things to it. These two variations are the most colorful I found: beet and spinach. In addition to being tasty, the vegetables significantly lower the calorie count of the hummus.

Beet Hummus

Process 1 cup of Better-Than-Store-Bought Hummus with one can of sliced beets (well drained) and 1/4 teaspoon salt until smooth. Yield will be about 1.75 cups.

Spinach Hummus

Process 1 cup of Better-Than-Store-Bought Hummus with one 10-ounce package of frozen chopped spinach (thawed and very well squeezed dry) and 1/4 teaspoon salt until smooth. Yield will be about 1.75 cups. 

Nutrition: whole-food unprocessed; WFPBNO

Timing: about 20 minutes

Gluten-free

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