Fructose Free Balsamic-Rosemary Beet Hummus with Veggie Dippers

Total time1 hr 15 min

Prep time20 min

Cook time45 min

4.7

(26)

Fructose Free Balsamic-Rosemary Beet Hummus with Veggie Dippers

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Ingredients

6 servings

For the hummus

2 medium beets (about 12 oz total), scrubbed
3 tbsp extra virgin olive oil
1 can (15 oz) chickpeas, drained and rinsed
3 tbsp tahini
2 tbsp balsamic vinegar
Ingredient note
A serving of up to about 1 tablespoon of balsamic vinegar is low in fructose. This recipe contains only about 1 teaspoon per serving, making it likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
2 tbsp fresh lemon juice (about 1 lemon)
2 cloves garlic, peeled
1 tsp fresh rosemary, finely chopped
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
2–3 tbsp water, as needed

For the veggie dippers

2 medium carrots, cut into sticks
2 stalks celery, cut into sticks
1 medium cucumber, sliced into rounds or spears
1 medium red bell pepper, sliced into strips
Ingredient note
Red and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.

For serving

1 sprig fresh rosemary, for garnish (optional)
1 tsp sesame seeds, for garnish (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the beets on a sheet of aluminum foil, drizzle with 1 tbsp olive oil, and wrap tightly into a packet. Set the packet on a baking sheet and roast until the beets are completely tender when pierced with a knife, 40–45 minutes.
2
Remove the beets from the oven and let them rest in the foil packet for 10 minutes. Unwrap and, once cool enough to handle, rub the skins off with the foil or a paper towel. Roughly chop the peeled beets.

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