Beet Hummus Lettuce Cups
A vibrant, oil-free twist on classic hummus, this recipe combines sweet earthy beet with creamy white beans and nutty sesame seeds. Served in crisp iceberg lettuce leaves, it makes a refreshing, protein-rich starter or light lunch.
Equipment
- Food processor
Ingredients
- 1 small raw beet peeled and chopped
- ¼ cup sesame seeds soaked for at least 4 hours
- 1 cup cooked white beans drained and rinsed
- 1 tbsp fresh lemon juice
- 1 small garlic clove
- ½ tsp ground cumin
- ¼ tsp smoked paprika optional
- Pinch of sea salt
- 2 tbsp cold water
- Iceberg lettuce leaves
Instructions
- In a food processor, blend beet, sesame seeds, white beans, lemon juice, garlic, cumin, paprika, and salt until smooth.
- Add cold water gradually, blending until creamy but thick.
- Spoon beet hummus into crisp iceberg lettuce leaves.
- Serve immediately as a starter, snack, or light lunch.
Notes
Soaking sesame seeds before blending makes them easier to digest and helps create a smooth, tahini-like texture without oil. You can prepare the beet hummus ahead of time and store it in the fridge for up to 3 days; assemble the lettuce cups just before serving for maximum freshness.