Description
This roasted beet hummus is a vibrant and flavorful appetizer, combining the earthiness of beets with creamy chickpeas and a hint of lemon.
Ingredients
Units
Scale
- 2 small beets
- 2 cans chickpeas, drained and rinsed
- 1 large lemon, juiced
- 1/2 cup olive oil
- 3 tablespoons tahini
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the stems off of the beets and peel the skin. Cut each beet in half and wrap them in foil.
- Roast the beets in the preheated oven for about 1 hour or until they are tender when pierced with a fork.
- Once roasted, remove the beets from the oven and allow them to cool. You can speed up the cooling process by transferring them to the refrigerator.
- Once the beets are cool, roughly chop them and add to a food processor.
- Add the chickpeas, lemon juice, olive oil, tahini, garlic, salt, and pepper to the food processor with the beets.
- Blend all the ingredients until smooth and creamy. You may need to stop occasionally to scrape down the sides of the food processor.
- Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to taste.
- Transfer the hummus to a serving bowl and drizzle with a little olive oil before serving.
Notes
Store the hummus in an airtight container in the refrigerator for up to 5 days. Serve with pita chips, fresh vegetables, or as a spread on sandwiches. You can substitute canned beets if you’re short on time, but roasting fresh beets enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 9
- Carbohydrates: 15
- Fiber: 4
- Protein: 4
- Cholesterol: 0