Description
Roasted Beet Hummus is a vibrant and nutritious twist on classic hummus, combining the earthy sweetness of roasted beets with creamy garbanzo beans and tahini. This easy-to-make dip is perfect for serving with vegetables, lentil chips, or gluten-free pretzels, offering a colorful and flavorful addition to your snack or appetizer spread.
Ingredients
Scale
For the Roasted Beets
- ½ lb. beets (about 1 ½ cups), peeled and cut into ½ to 1-inch cubes
- 1 Tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. black pepper
For the Hummus
- 1 ½ cups roasted beets (from above)
- 15 oz. garbanzo beans (canned, rinsed and drained)
- ¼ cup tahini paste
- 2 garlic cloves, crushed
- 1 tsp. salt (to taste)
- 1 lemon, juiced
- ¼ cup olive oil
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beets.
- Prepare the Beets: Peel the outer skin from the beets using a vegetable peeler. Remove the stem ends, then cut the beets into ½ to 1-inch cubes for even roasting.
- Season and Roast Beets: In a large bowl, toss the cubed beets with 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until they are well coated. Line a large baking sheet with parchment paper, spread the beets in a single layer, and roast in the oven for 30-40 minutes. Flip the beets halfway through the roasting to ensure even cooking. The beets are done when tender. Allow them to cool to room temperature before proceeding.
- Optional Roasting Method: You may also choose to roast whole beets instead of cubed for a different texture and flavor profile.
- Make the Hummus: Place the cooled roasted beets into a large food processor along with garbanzo beans, tahini paste, crushed garlic, 1 teaspoon salt (or to taste), lemon juice, and ¼ cup olive oil. Puree for 2-3 minutes, scraping down the sides every 20-30 seconds to ensure an even blend. For smoother hummus, add a little water or more olive oil incrementally until the desired consistency is reached.
- Serve: Transfer the roasted beet hummus to a serving bowl and enjoy it with lentil chips, fresh vegetables, or gluten-free pretzels for a delightful snack or appetizer.
Notes
- Roasting whole beets is an alternative to cubing; adjust roasting time accordingly.
- Make sure beets are cooled well before pureeing to maintain the creamy texture of the hummus.
- Add water or extra olive oil to adjust the hummus consistency to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- You can garnish with fresh herbs like parsley or a drizzle of olive oil for added flavor and presentation.
