Description
This vibrant Roasted Beet Hummus combines earthy roasted beets with classic creamy hummus, offering a colorful and flavorful twist to the traditional dip. Perfect as a healthy appetizer or snack, it features a smooth blend of roasted beet, chickpeas, garlic, lemon juice, tahini, and olive oil.
Ingredients
Scale
Vegetables
- 1 small beet
- 2 cloves garlic
Other Ingredients
- 1 (19 fluid ounce) can chickpeas, drained
- Juice of 1/2 lemon
- 2 tablespoons tahini
- 1/3 cup olive oil
- Pinch salt
- Pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for roasting the beet.
- Prepare Beet: Line a baking dish with tin foil. Wash the beet thoroughly and trim the leaves and stems back, leaving an inch or two intact. Do not trim the tail to retain its juices and flavor during roasting.
- Roast Beet: Place the beet in the foil-lined baking dish and cover it with another sheet of tin foil. Roast the beet in the oven for approximately 45 minutes or until a skewer easily slides into its center, indicating doneness.
- Cool Beet: Remove the beet from the oven and allow it to cool for 5 to 10 minutes to handle safely.
- Prepare Hummus Base: While the beet cools, combine the drained chickpeas, garlic cloves, lemon juice, tahini, salt, and pepper in a food processor or blender. Blend on high speed while slowly drizzling in the olive oil until the hummus is smooth and creamy, which may take a few minutes.
- Add Beet to Hummus: Once the beet has cooled sufficiently, peel it carefully using a knife, then cut it into chunks. Add these beet pieces to the hummus mixture and blend on high until fully smooth and incorporated.
- Serve: Serve the roasted beet hummus chilled, optionally drizzled with extra olive oil for added richness and presentation.
Notes
- Keep the beet tail intact during roasting to preserve juices and flavor.
- Peeling the beet after roasting is easier once it has cooled down.
- You can adjust seasoning like salt, pepper, or lemon juice to taste.
- This hummus stores well in an airtight container in the refrigerator for up to 5 days.
- Serve with fresh vegetables, pita bread, or crackers for a healthy snack or appetizer.
