Roasted Beet Hummus
This Roasted Beet Hummus is a vibrant and nutritious dip that combines the earthy sweetness of roasted beets with the creaminess of traditional hummus ingredients. Perfect for spreading on wraps, dipping veggies, or serving at gatherings, this recipe will impress with its stunning color and flavor.
Equipment
- 1 oven
- 1 baking sheet
- 1 foil
- 1 food processor
- 1 measuring cups
- 1 measuring spoons
- 1 spatula
- 1 cutting board
Ingredients
- 2 medium-sized beets About 300g.
- 1 can chickpeas 15 oz, drained and rinsed.
- ¼ cup tahini 60g.
- 3 tablespoons olive oil 45 ml.
- 2 tablespoons lemon juice 30 ml.
- 1-2 cloves garlic Minced.
- ½ teaspoon ground cumin
- ½ teaspoon salt Adjust to taste.
- ¼ teaspoon black pepper
- Water as needed for consistency
- Fresh herbs optional for garnish Like parsley.
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and trim the beets, then wrap them individually in foil. Place them on a baking sheet and roast in the oven for about 50-60 minutes until tender.
- Once roasted, allow the beets to cool for about 10 minutes. After cooling, peel off the skin using your hands or a paper towel.
- In a food processor, combine the roasted beets, chickpeas, tahini, olive oil, lemon juice, minced garlic, cumin, salt, and black pepper.
- Blend until smooth. If the hummus is too thick, add water a tablespoon at a time until you reach your desired consistency.
- Taste and adjust seasoning if necessary. You may want to add more salt, lemon juice, or garlic based on your preference.
- Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with fresh herbs if desired.
- Serve with pita bread, fresh vegetables, or crackers.
Notes
For a smokier flavor, consider adding a pinch of smoked paprika.
This hummus can be stored in an airtight container in the refrigerator for up to a week.
You can prepare the beets ahead of time to save on prep time.