A beautiful pink hummus flavored with the gentle sweetness of freshly picked root vegetables.
As I gradually strive to find a routine, I realize there really is no such a thing as a new normal, things are either normal or they are not. Normal, I have learned is a good place to be be, new normal, not so much… Fumbling through this beautiful roasted vegetable hummus that I made today, I realize that even though my problems are no where near getting over, there just might be hope. I have begun to find my way back to the kitchen, cooking the simple things that I love and enjoy making. Easy practical things, frugal on time and ingredients. In order to beat the heat, I came up with this version of cheater roasted vegetables – pretty simple, done in a microwave. Makes me realize why the microwave is so popular in Indian kitchens. 
We have had the roasted bell pepper, the cracked black pepper and chive and then Aadi’s favorite black bean hummus, all to get our creative juices going. I will tell you what I always say, at heart a good hummus is about the chickpeas, ditch the can and cook the chickpeas until they are very tender, use some of the broth. This hummus is very mild mannered and other than its gorgeous color will seduce you with its mild and delicately sweet taste.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A vibrant pink hummus infused with the gentle sweetness of roasted root vegetables, perfect for a healthy snack or appetizer.
Ingredients
- Cheater Roasted Vegetables
- 2 medium sized beets (peeled and diced)
- 2 medium sized carrots
- 3 pods minced garlic
- 1 or 2 medium sized tomatoes (diced)
- 1/4 cup olive oil
- 1 teaspoon salt
For the hummus
- 1 cup freshly cooked soft chickpeas (reserve 1/3 cup of the cooking liquid)
- 2 tablespoons tahini
- 1/4 cup olive oil
- 1 teaspoon salt or to taste
- 1 or 2 pods garlic
- 3 tablespoons fresh lime juice
- 4 tablespoons chopped mint
Optional Garnish
- Sumac
- Slivered Almonds
Instructions
- In a large mixing bowl, toss the diced beets, carrots, minced garlic, and diced tomatoes with 1/4 cup olive oil and 1 teaspoon salt until well coated.
- Spread the vegetable mixture in a large, flat microwave-safe dish. Microwave on high for 5 minutes, stirring halfway through, until the vegetables are tender.
- In a food processor, combine the cooked chickpeas, roasted vegetables with their juices, tahini, 2 tablespoons olive oil, minced garlic, and lemon juice.
- Blend until smooth and creamy, adding a little water if necessary to reach your desired consistency. Season with additional salt to taste.
- Transfer the hummus to a serving bowl and drizzle with a little olive oil before serving.
Notes
For a smoother texture, ensure the chickpeas are cooked until very tender. This hummus can be stored in an airtight container in the refrigerator for up to 5 days. Serve with pita bread, vegetable sticks, or as a spread on sandwiches.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 3
- Sodium: 300
- Fat: 9
- Carbohydrates: 15
- Fiber: 4
- Protein: 4
- Cholesterol: 0
Frequently Asked Questions
What root vegetables work best for this hummus?
You can use a variety of root vegetables such as beets, carrots, and sweet potatoes to achieve a sweet and colorful flavor profile.
How do I cook the chickpeas for the hummus?
It’s best to ditch the canned chickpeas and cook dried chickpeas until they are very tender, then use some of the cooking broth to enhance the hummus’s texture.
Can I use the microwave for roasting the vegetables?
Yes, this recipe utilizes a microwave to quickly cook the root vegetables, making it a convenient option for a quick preparation.
