If you are a fan of hummus then you should definitely give this roasted beet a hummus a try. It has a great earthy flavor with subtle sweetness and a wonderfully creamy texture.
Plus, it is absolutely gorgeous and guaranteed to be the most beautiful center piece of any table.
Let’s get started…
Begin by roasting your beet. Peel and chop a large beet and roast it for about 30 minutes in a 400 degree oven. Once they are fork tender, transfer the beets onto a plate and set them aside to cool while you gather the other ingredients.
In addition to the roasted beet, you will need 15 ounces of chickpeas, 2 teaspoons of baking soda, 3 finely minced cloves of garlic, 3 tablespoons of tahini, 3 tablespoons of lemon juice, 3-5 tablespoons of olive oil, 1 teaspoon of lemon zest and a pinch of salt and black pepper.
While the beets are cooling, drain and rinse a 15 ounce can of chickpeas. Although this is an optional step, I like to remove the skins from the chickpeas to keep my hummus smooth. To do this, transfer them into a microwave safe bowl and toss them with 2 teaspoons of baking soda. Microwave them for 90 seconds and then rinse them in cold water and toss them around with your hands to help remove the skins. Discard the skins and transfer the chickpeas into a food processor.
When the beets have cooled, add them in with the chickpeas along with 3 cloves of finely minced garlic, 3 tablespoons of tahini, 3 tablespoons of lemon juice, 3-5 tablespoons of olive oil (start with 3 tablespoons and add more if needed), 1 teaspoon of lemon zest and a pinch of salt and black pepper.
Note: Be sure to mix your tahini before well. Most of the solids in tahini tend to settle down to the bottom of the jar, so it needs to be mixed well before using.
Blend the ingredients until smooth and add additional olive oil, if necessary.
This roasted beet hummus is delicious! The flavors are garlicky, lemony and fresh. The beets bring a great combination of earthiness, sweetness and just a hint of bitterness that rounds out the hummus is a wonderful way.
Once you have transferred the hummus into a shallow bowl, drizzle a little extra olive oil and sprinkle some sesame seeds and crushed red pepper over the beautiful pink swirls.
I love serving this creamy dip with pita wedges or pita chips, cucumbers, carrots, celery, crackers and crunchy bread sticks…. any vegetable or crunchy carb works perfect!
You have to give this roasted beet hummus a try! It is beautiful, delicious, healthy and full of great ingredients.
Buon appetito!
Roasted Beet Hummus
Ingredients
- 1 large beet
- 15 ounces of chickpeas
- 2 teaspoons of baking soda
- 3 cloves of garlic, finely minced
- 3 tablespoons of tahini
- 3 tablepsoons of fresh lemon juice
- 3-5 tablespoons of olive oil
- 1 teaspoon of fresh lemon zest
- a pinch of salt and black pepper
Instructions
- Preheat your oven to 400 degrees
- Peel a large beet, chop into large chunks and place them onto a baking sheet
- Roast the beets for 25-30 minutes or until tender and then transfer them onto a plate to cool
- While the beets are cooling, remove the chickpeas skins by draining and rinsing the chickpeas and place them in a microwave safe bowl. Add about 2 teaspoons of baking soda in with the chickpeas and toss until combined. Microwave the chickpeas for 90 seconds and then cover the chickpeas with cold water. Rub the chickpeas between your hands until the skins are removed and transfer the chickpeas into the food processor
- Once the beets have cooled, add them into the food processor along with 3 finely minced cloves of garlic, 3 tablespoons of tahini, 3 tablespoons of lemon juice, 3 tablespoons of olive oil, 1 teaspoon of lemon zest and a pinch of salt and black pepper
- Blend until smooth and creamy
- Serve with vegetables, pitas, crackers or bread sticks
