Beet Hummus

Introducing our vibrant and flavorful Beet Hummus, a healthy snack option for the post-op diet. This is a
fun twist on the classic dip that promises a burst of color and taste! Infused with the natural sweetness of
beets, zesty lemon and garlic, this easy-to-make hummus is not only a nutritional powerhouse but a
perfect crowd-pleaser for any occasion, including for bariatric patients. The hot pink hue adds a show-
stopping element to your table, and for an extra kick, top it with crumbled feta and a sprinkle of fresh
parsley.

Consider for:

• Post-op diet, stage 6 (4+ months post-op)

Servings: 1-2

For post-op diet: 1 serving (50 g) – 18-14% of your daily caloric intake (128 Cals)

(Based on 700 – 900 Cals per day)

1. Preheat the oven to 400°F (200°C). Wrap the beet in foil and roast for 45-50 minutes until fork
tender. Let it cool, then peel and chop.
2. If using canned chickpeas, drain and rinse them.
3. In a blender, combine chickpeas, roasted beet, olive oil, tahini, minced garlic, salt, pepper, and
lemon juice.
4. Blend until creamy. Add a bit of water if needed for desired consistency.
5. Taste and adjust salt, pepper, or lemon juice to your liking.
6. Transfer to a bowl and serve with your favorite dippers (celery sticks, cucumber slices, etc.).

This simple beet hummus is a colorful and tasty treat. Enjoy it with veggies, or cheese for a quick and
healthy snack!

Macros per full recipe:
Calories: 128 Cals

Fat: 9.1 g
Carbs: 9.3 g
Fiber: 2.5 g
Protein: 3.4 g