Description
With bold color and flavor, this roasted beet hummus is a winner. The sweet, tangy, salty, nutty, and garlic flavors merge into a delectable dip that’s almost too good to be true.
Ingredients
Scale
- 3 medium (about 3 inches in diameter) beets, stems/leaves removed
- ½ cup Tahini (pure sesame paste)
- 3 TB freshly squeezed lemon juice
- 4 cloves fresh garlic
- 1 tsp kosher salt, plus more to taste
- ½ tsp freshly ground black pepper, plus more to taste
- extra virgin olive oil for drizzling
- toasted sesame seeds for garnish
- Pita chips or tortilla chips for serving
Instructions
- Do Ahead: Preheat toaster oven or regular oven to 400F. Wrap beets individually in foil. Roast in oven about 1 to 1½ hours or until tender when pierced with fork. Carefully remove foil and let cool completely. Remove skin once cool (will be very easy.)
- In a heavy duty blender or food processor, combine roasted beets, Tahini, lemon juice, garlic, kosher salt, and freshly ground black pepper. Blend or process on medium high until smooth. Using a rubber spatula, scrape hummus into serving bowl. Drizzle with desired amount of olive oil (I use about 2-3 TB.) If desired, sprinkle with toasted sesame seeds.
- Serve with soft pita bread, crispy pita chips, or tortilla chips. Can be kept chilled, in airtight container, for several days.
- Category: Appetizer, Dip