Description
This vibrant Roasted Beet Hummus combines the earthy sweetness of roasted beets with creamy chickpeas and rich tahini for a colorful, healthy twist on classic hummus. Perfect as a dip, spread, or snack, it’s packed with flavor and nutrients.
Ingredients
Scale
Beet
- 1 small roasted beet
Hummus Base
- 1 15-oz. can cooked chickpeas (mostly drained, about 1 3/4 cups)
- 1 large lemon (zested)
- 1/2 large lemon (juiced)
- 1 healthy pinch salt and black pepper
- 2 large cloves garlic (minced)
- 2 heaping Tbsp tahini
- 1/4 cup extra virgin olive oil
Instructions
- Roast and Prepare Beet: Roast the beet following your preferred method (such as wrapping in foil and baking at 400°F for about 45-60 minutes until tender). Once cooled, peel off the skin and quarter the beet.
- Process Beet: Place the quartered roasted beet into a food processor and blend until only small bits remain.
- Add Remaining Ingredients: To the food processor, add the drained chickpeas, lemon zest, lemon juice, salt, black pepper, minced garlic, and tahini. Blend until the mixture becomes smooth and creamy.
- Incorporate Olive Oil: While the processor is running, drizzle in the extra virgin olive oil gradually to help achieve a silky texture.
- Adjust Seasonings: Taste the hummus and adjust the seasoning with additional salt, lemon juice, or olive oil as desired. If the hummus is too thick, add a small amount of water to reach your preferred consistency.
- Store: Transfer the hummus to an airtight container and refrigerate. It will keep fresh for up to one week.
Notes
- Roasting the beet enhances its natural sweetness and deepens the flavor.
- Using fresh lemon zest adds brightness to the hummus.
- If you prefer a milder garlic flavor, reduce the garlic cloves accordingly.
- Try serving with pita chips, fresh veggies, or as a sandwich spread.
- Keep hummus refrigerated and consume within one week for best quality.
