Name: Roasted Beet Hummus
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 1 medium-large beet, trimmed; 1 15-ounce can of chickpeas, liquid reserved; 1/3 cup tahini; 1/4 cup freshly squeezed lemon juice; 1/4 cup water or the chickpea liquid from the can; 1/2 teaspoon salt; Optional garnishes: dukkah (blend of nuts and spices), roasted hazelnuts, or black sesame seeds

Roasted Beet Hummus

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5 from 1 review

Serve this jewel-colored hummus at your next gathering and get ready for raves! Not only do the roasted beets give this dip its gorgeous color, but beets also add a wallop of nutrition. Serve with fresh crudités, pita triangles, or crusty bread.

Author: Norann Oleson
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: Serves 8 to 10 1x
Category: Sides & Sauces

Ingredients

Scale

1 medium-large beet, trimmed
1 15-ounce can of chickpeas, liquid reserved
1/3 cup tahini
1/4 cup freshly squeezed lemon juice
1/4 cup water or the chickpea liquid from the can
1/2 teaspoon salt
Optional garnishes: dukkah (blend of nuts and spices), roasted hazelnuts, or black sesame seeds

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Instructions

Preheat oven to 400 degrees F. Wrap the beet in aluminum foil and place it on a baking sheet. Cook for one hour or until tender.
Remove the beet from the oven and let it cool. Rub the skin off and dice it into medium-sized pieces.
Drain and rinse the chickpeas, reserving the liquid from the can if you plan to use it instead of water.
Place all the ingredients in a food processor and process until smooth and creamy. You may need to add more water or chickpea liquid, one tablespoon at a time, to achieve the desired consistency.

Notes

Makes 2 1/2 cups

Find it online: https://foodgardening.mequoda.com/recipe/roasted-beet-hummus/