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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

15 min.

45 min.

60 min.



Pink Hummus

Roasted beet and chickpea hummus that is high in iron and low in fat. Great as a dip or spread on your favorite toast.


4 beets (roasted) or 1 can of beets
1 can of chickpeas
1 lemon juiced
1/2 tsp. of salt
3 roasted cloves of garlic
1-2 tbsp. of filtered water
1 tsp. of sesame seeds
2 tbsp. of roasted pistachios
Thyme, chevril, dill or any other fresh herbs


1Set oven for 425 degrees (if not using beets from a can.) Wrap beets in aluminum foil, add salt and garlic cloves (in the skin.) Add a tbsp. of olive oil and placed wrapped beets in a roasting pan. Roast in oven for 40 mins. Remove and let cool for ten minutes. Using papertowels or a dishtowel rub off the skins of the beets. Remove the garlic skins (pop out the cloves.) Cut beets into quartered pieces.
2Add beets and chickpeas with water and lemon juice to a food processor or blender. Add salt to taste. PureƩ until a chunky sauce appears. Pour into serving container. Sprinkle with toppings and serve with favorite vegetables or crusty bread/crackers.