Description
This vibrant Roasted Beet Hummus combines earthy roasted beets with creamy chickpeas and a blend of flavorful spices, creating a smooth, colorful dip perfect for snacking or serving as a spread. The roasting process enhances the natural sweetness of the beets, making this hummus both delicious and visually appealing.
Ingredients
Ingredients
- 1 medium to large beet
- 1 can chickpeas, drained (15.5 ounces)
- 1 large garlic clove
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1/2 to 3/4 teaspoon salt (3/4 teaspoon recommended)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sugar
Instructions
- Roast the Beets: Preheat your oven to 400°F (205°C). Wash the beet thoroughly, then wrap it tightly in foil and place it in a baking dish. Roast for about 1 hour, or until a fork pierces the beet easily. Let it cool before using. Roasted beets can also be cooked ahead of time and stored in the refrigerator for up to 3 days.
- Prepare the Beets: Slice off the top and bottom of the beetroot. Using a paper towel or the edge of a butter knife, gently rub the beet to loosen and remove the skin. Then, chop the peeled beet into large chunks, ensuring they are ready for blending.
- Blend Hummus: Add the chopped roasted beets and all remaining ingredients including chickpeas, garlic, lemon juice, tahini, olive oil, salt, cumin, and sugar into a food processor. Process for 3 to 5 minutes, or until the mixture is smooth and creamy, scraping down the sides as needed.
- Serving Suggestion: Serve this vibrant roasted beet hummus with toasted pita chips, fresh vegetables, or baguette slices. It also works wonderfully as a flavorful spread in wraps or sandwiches.
Notes
- Roasted beets can be prepared up to 3 days in advance and stored in the refrigerator.
- Adjust salt to taste, starting with 1/2 teaspoon if preferred.
- For a smoother texture, peel the garlic before blending and consider removing the chickpea skins if desired.
- Use fresh lemon juice for best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dip
- Method: Baking
- Cuisine: Mediterranean
