Description
This Roasted Beet Hummus recipe offers a vibrant twist on classic hummus, combining the earthiness of roasted beets with creamy chickpeas, tahini, and fresh lemon. Perfect as a colorful dip or spread, it’s both nutritious and delicious, with a smooth texture and a tangy, slightly sweet flavor.
Ingredients
Scale
Vegetables
- 1 small roasted beet
- 1 large lemon (zested)
- 1/2 large lemon (juiced)
- 2 large cloves garlic (minced)
Pantry Items
- 1 15-oz. can cooked chickpeas (mostly drained, approximately 1 3/4 cups)
- 1 healthy pinch salt and black pepper
- 2 heaping tablespoons tahini
- 1/4 cup extra virgin olive oil
Instructions
- Roast the beet: Roast the beet according to your preferred method until tender. Allow it to cool, then peel off the skin.
- Prepare the beet: Quarter the cooled, peeled beet and place it in a food processor. Blend until only small bits remain, creating a coarse base for the hummus.
- Add base ingredients: Add the drained chickpeas, lemon zest, lemon juice, minced garlic, tahini, salt, and black pepper to the food processor. Blend the mixture until smooth.
- Incorporate olive oil: While the food processor is running, drizzle in the extra virgin olive oil gradually, allowing it to emulsify and create a creamy texture.
- Adjust seasoning and consistency: Taste the hummus and adjust the seasoning by adding more salt, lemon juice, or olive oil to your preference. If the hummus is too thick, add a bit of water and blend again until you achieve the desired consistency.
- Storage: Transfer the hummus to an airtight container and refrigerate. It will keep fresh for up to one week.
Notes
- Roast beets by wrapping in foil and baking at 400°F (200°C) for 45-60 minutes or until tender.
- For quicker preparation, use pre-cooked or vacuum-packed roasted beets.
- Adjust garlic quantity to suit your taste preference.
- Add a pinch of cumin or smoked paprika for extra flavor variations.
- Serve with pita bread, fresh vegetables, or as a sandwich spread.
