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Beet Hummus with Cinnamon Apple Chips

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Ingredients

Adjust Servings:
Cinnamon Apple Chips
4 Apple
1 teaspoon Cinnamon
Beet Hummus
1 Purple Beet
1 teaspoon Olive OIl
1 (15oz) Can Chickpeas (aka Garbanzo Beans), drained and rinsed
2 Tablespoons Honey
0.50 Cups Olive OIl
0.75 teaspoons Kosher Salt

Nutritional information

324
Calories
21.1g
Total Fat
0mg
Cholesterol
510.5 mg
Sodium
34.3g
Total Carbohydrate
19.3
Sugars
4.2g
Protein

Beet Hummus with Cinnamon Apple Chips

Cuisine:

    Beet Hummus with Cinnamon Apple Chips is an easy, healthy snack, appetizer or side dish. And get a load of that awesome bright, pink color!

    • 3 Hours 15 Minutes
    • Serves 6
    • Easy

    Ingredients

    • Cinnamon Apple Chips

    • Beet Hummus

    Directions

    Share

    Beet Hummus with Cinnamon Apple Chips is an easy, healthy snack, appetizer or side dish.  And get a load of that awesome bright, pink color!

    Beet Hummus with Cinnamon Apple Chips can be made all at once, or in parts.  The Cinnamon Apple Chips are a useful recipe all on their own. They last for quite awhile if you keep them in dry storage.  The cooking time on those is 2 hours, but the actual prep time is only a few minutes. They are so sweet and crunchy that my kids eat them as a snack on many afternoons.  You can use any apples you like for these. I tend to favor varieties with a medium sweetness to tartness ratio like honeycrisp.

    The Beet Hummus itself is divine.  The rich and creamy smoothness of this dip relies on the quality of your food processor.  Alternatively, this dip can be prepared in a blender. It’s important not to use cold ingredients because then it won’t come together nicely.  If you roast the beets in advance and refrigerate them, be sure to either warm them slightly or let them sit out until they are room temperature before blending the hummus.

    Beet Hummus is such a beautiful color, it adds to any buffet spread.  In addition to the Cinnamon Apple Chips, you can serve it with fresh vegetables or Pita. 

    Things you’ll Need: Food Processor, Sheetpan, round cutters

    Happy Cooking! Be sure to comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube.  Don’t forget to click that Yum Button! See all our recipes on your Yummly app. 

    #BetheMasterofMealtime   #CandidlyDelicious

    Beet Hummus with Cinnamon Apple Chips

    Prep Time: 15 minutes

    Cook Time: 3 hours

    Total Time: 3 hours, 15 minutes

    Yield: 6

    Calories per serving: 324

    Fat per serving: 21.1g

    Beet Hummus with Cinnamon Apple Chips

    Beet Hummus with Cinnamon Apple Chips is an easy, healthy snack, appetizer or side dish. And get a load of that awesome bright, pink color!

    Beet Hummus with Cinnamon Apple Chips can be made all at once, or in parts. The Cinnamon Apple Chips are a useful recipe all on their own. They last for quite awhile if you keep them in dry storage. The cooking time on those is 2 hours, but the actual prep time is only a few minutes. They are so sweet and crunchy that my kids eat them as a snack on many afternoons. You can use any apples you like for these. I tend to favor varieties with a medium sweetness to tartness ratio like honeycrisp.

    The Beet Hummus itself is divine. The rich and creamy smoothness of this dip relies on the quality of your food processor. Alternatively, this dip can be prepared in a blender. It’s important not to use cold ingredients because then it won’t come together nicely. If you roast the beets in advance and refrigerate them, be sure to either warm them slightly or let them sit out until they are room temperature before blending the hummus.

    Beet Hummus is such a beautiful color, it adds to any buffet spread. In addition to the Cinnamon Apple Chips, you can serve it with fresh vegetables or Pita.

    Ingredients

      CINNAMON APPLE CHIPS
    • 4 Apples
    • 1 teaspoon Cinnamon
    • BEET HUMMUS
    • 1 Purple Beet
    • 1 teaspoon Olive Oil
    • 1 (15oz) can Chickpeas
    • 2 Tablespoons Honey
    • ½ Cup Olive Oil
    • ¾ teaspoon Kosher Salt

    Instructions

      CINNAMON APPLE CHIPS
    1. Preheat your oven to 225. Line 2 sheetpans with parchment paper or a silicone baking mats.
    2. Lay each unpeeled apple on it’s side and thinly slice the apples. Thinner slices make for crispier chips. If desired, you can take a small round cookie cutter to remove the cores. Otherwise, just brush off the seeds.
    3. Lay the apple slices out into a single layer on the sheetpans. Sprinkle evenly with Cinnamon.
    4. Bake at 225 for 2 hours. At the end of the baking time, turn off the heat, but do not open the oven. Allow the apples to remain in the oven for an additional 15 minutes. Carefully separate the finished apples from the parchment.
    5. !BEET HUMMUS
    6. Preheat oven to 350. Prepare a sheetpan with parchment paper or a silicone mat.
    7. Peel and dice the Beet. Lay the pieces out on the prepared sheetpan.
    8. Drizzle the beets with the 1 teaspoon of Olive Oil. Toss to coat, then spread into a single layer.
    9. Roast the beets in the oven at 350 for 45 minutes. Allow the beets to cool outside the oven for 10 minutes.
    10. Into the bowl of a food processor, add the roasted beet, Chickpeas, Honey, remaining Olive Oil, and Kosher Salt. Process until smooth and creamy.
    11. Serve Beet Hummus fresh with the Cinnamon Apple Chips, or chill in the refrigerator for up to 4 days.
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    Steps

    1
    Done

    Cinnamon Apple Chips

    Preheat your oven to 225. Line 2 sheetpans with parchment paper or a silicone baking mats.

    2
    Done

    Lay each unpeeled apple on it’s side and thinly slice the apples. Thinner slices make for crispier chips. If desired, you can take a small round cookie cutter to remove the cores. Otherwise, just brush off the seeds.

    3
    Done

    Lay the apple slices out into a single layer on the sheetpans. Sprinkle evenly with Cinnamon.

    4
    Done

    Bake at 225 for 2 hours. At the end of the baking time, turn off the heat, but do not open the oven. Allow the apples to remain in the oven for an additional 15 minutes. Carefully separate the finished apples from the parchment.

    5
    Done

    Beet Hummus

    Preheat oven to 350. Prepare a sheetpan with parchment paper or a silicone mat.

    6
    Done

    Peel and dice the Beet. Lay the pieces out on the prepared sheetpan.

    7
    Done

    Drizzle the beets with the 1 teaspoon of Olive Oil. Toss to coat, then spread into a single layer.

    8
    Done

    Roast the beets in the oven at 350 for 45 minutes. Allow the beets to cool outside the oven for 10 minutes.

    9
    Done

    Into the bowl of a food processor, add the roasted beet, Chickpeas, Honey, remaining Olive Oil, and Kosher Salt. Process until smooth and creamy.

    10
    Done

    Serve Beet Hummus fresh with the Cinnamon Apple Chips, or chill in the refrigerator for up to 4 days.

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