This roasted garlic beet hummus is served with crispy Brussels sprouts chips for a low carb alternative to the favorite appetizer spread.
Ok, raise your hand if you get freaked the heck out every time you use the bathroom after eating beets.
Oh hai, that’d be me.
I look down, think I’m dying, start screaming for Ulysses and then I remember…the beets.
But besides the freakout factor, I really do love them.
Their earthiness (or dirt taste if we’re using the words of my husband) is just beyond perfect for roasting and goes so well with garlic (also roasted which I did in the air fryer).
In honor of national diabetes month, A Sweet Life asked me to come up with a low-carb recipe.
Diabetes is something that sort of runs in my family.
It’s not hugely prevalent, but enough close relatives have either had Type 1 or grown into Type 2 as they got older (including my Grandfather whose sweet tooth I’ve definitely inherited) that it’s something I think about.
I’m lucky that I don’t have to eat a completely low-carb diet all the time but I’m cognizant of my choices for the most part as Type 2 diabetes is something that can mostly be prevented and/or controlled with diet and exercise.
As we approach the holidays, I think the appetizer spread can be one of the hardest things to navigate lower-carb options.
Main entrees always have a protein and a vegetable but appetizer spreads are littered with crackers, breads and even higher carb dips.
This roasted garlic beet hummus is a great low carb alternative.
It’s got tons of flavor and is served with crispy Brussels chips for dipping so you’re not relegated to using your fingers as a vessel.
Zucchini chips made in the air fryer that get nice and crispy would also be a great lower-carb dipping option.
Try these bacon wrapped Brussels sprouts for another low-carb appetizer option.
Although, I can’t say that’d necessarily be a bad thing.
Roasted Garlic Beet Hummus with Brussels Sprouts Chips
- 4 medium beets peeled and roughly chopped
- 2 tablespoons extra virgin olive oil divided
- 1 pound brussels sprouts washed, ends trimmed and outer leaves removed
- 2 large garlic cloves
- 1 tablespoon sesame seeds
- 1 tablespoon plain almond butter
- ¼ cup lemon juice
- ¼ teaspoon coriander
- Salt and pepper
- Preheat oven to 400 degrees.
- Toss beets with 1 tablespoon of the olive oil and place on a baking sheet.
- Wrap garlic cloves in aluminum foil and place on the baking sheet with the beets.
- Roast for 45-50 minutes, tossing the beets once halfway through.
- Remove from the oven and let cool.
- Once cooled, add beets and roasted garlic to a food processor with the sesame seeds, almond butter, lemon juice and coriander.
- Process until smooth, scraping down the sides of the processor as needed.
- Season with salt and pepper to taste and transfer to a serving bowl.
- Remove the leaves of the brussels sprouts one by one until you reach the core of each sprout. Place the leaves on the baking sheet, toss with the remaining tablespoon of olive oil and bake for 8-10 minutes at 400 degrees until edges brown and turn crispy. Watch carefully to avoid burning.
- Serve the hummus with the brussels sprouts chips warm out of the oven.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
*This post is sponsored by A Sweet Life for National Diabetes Month. Thanks for your support!
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.