Roasted Beet Hummus

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Roasted Beet Hummus

Grandma Antoinette
This vibrant beet red hummus recipe couldn't be easier–just toss a few ingredients in the food processor and poof, awesome deliciousness! Roasted beets make this healthy dip extra flavorful. Serve with veggie chips, pita chips or crudités.
Prep Time 1 hr
Total Time 1 hr
Course Appetizer, dip, Snack
Servings 10 servings
Calories 143 kcal

Equipment

  • food processor. oven

Ingredients
  

  • 2 medium beets
  • 15oz can chickpeas drained
  • 1/2 tsp baking soda
  • 1/3 cup tahini
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 2 garlic clove
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 cup* water *add less for a thicker texture.

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Rinse, scrub and cut off the root of the beets and loosely wrap them in foil. place the beets in the oven and roast for 30-45 minutes until tender. Remove and let cool.
  • Rinse the can of chickpeas and remove the skins by gently rolling the chickpeas in a clean kitchen towel. They will come off easily.
  • Discard the skins and place the chickpeas in a pot of boiling water with 1/2 tsp baking soda and cook for 5 minutes or until chickpeas are soft, then remove from heat, drain and let cool.
  • Add the beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor and blend for 1 minute, stopping to scrape down the sides as needed.
  • With the food processor running, slowly add some of the water, starting with a 1/4 cup, and adding more if needed for a creamy texture. (*Add more water if you like a smoother texture, less for a thicker texture) – Dig in, Serve with veggie chips, pita chips or crudités.

Notes

Do not substitute roasting the beets for pre-packaged boiled beets. 
Blend!!!!!! Hummus needs a good couple minutes in the food processor for everything to get smooth and really come together.
Taste and adjust seasoning if needed.
 
Keyword gluten free, meatless monday, prenatal, Vegetarian

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