Description
This Roasted Beet Hummus is a vibrant, nutritious twist on classic hummus, featuring sweet and earthy roasted beets blended with creamy chickpeas, garlic, tahini, lemon juice, and olive oil. Perfect as a colorful appetizer or healthy snack, it offers a smooth texture and a slightly sweet, tangy flavor that pairs beautifully with pita bread, veggies, or crackers.
Ingredients
Scale
Vegetables
- 1 small beet
- 2 cloves garlic
Legumes
- 1 (19 fluid ounce) can chickpeas, drained
Condiments and Oils
- Juice of 1/2 lemon
- 2 tablespoons tahini
- 1/3 cup olive oil
- Pinch of salt
- Pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 450°F (232°C) to get it ready for roasting the beet.
- Prepare the Beet: Line a baking dish with tin foil. Wash the beet thoroughly. Trim the leaves and stems back, leaving about an inch or two intact to preserve freshness, but do not trim the tail as this helps retain the juice and flavor during roasting.
- Roast the Beet: Place the beet in the foil-lined baking dish and cover it tightly with tin foil. Roast in the oven for at least 45 minutes. To check for doneness, insert a skewer through the center of the beet; if it slides in easily, the beet is fully cooked.
- Cool the Beet: Remove the baked beet from the oven and allow it to cool for 5 to 10 minutes until it is comfortable to handle.
- Start the Hummus Base: While the beet is cooling, add the drained chickpeas, garlic cloves, lemon juice, tahini, salt, and pepper to the bowl of a food processor. Blend on high speed, slowly drizzling in the olive oil until the mixture is smooth and creamy, which may take a few minutes.
- Add the Beet: Once the beet has cooled, peel off its skin using a knife or your hands. Chop the beet into chunks and add to the chickpea mixture in the food processor. Blend on high until the beet is fully incorporated and the hummus is smooth and vibrant in color.
- Serve: Transfer the beet hummus to a serving dish and chill if preferred. Drizzle with additional olive oil before serving for extra richness. Enjoy with your favorite pita, vegetables, or crackers.
Notes
- You can roast the beet ahead of time and store it in the refrigerator for up to 3 days to save preparation time.
- For a smokier flavor, add a pinch of smoked paprika when blending the hummus.
- If the hummus is too thick, add water or additional lemon juice to reach your desired consistency.
- The hummus keeps well in an airtight container in the refrigerator for up to 5 days.
