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Beet Hummus

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A delightful twist on classic hummus featuring roasted beets, chickpeas, and tahini, creating a creamy and vibrant dip.

Ingredients

Scale
  • 1 medium to large beet, peeled and diced
  • 2 tablespoons olive oil (for roasting beets)
  • 1/2 teaspoon garlic powder (for roasting beets)
  • 1 teaspoon onion powder (for roasting beets)
  • Salt and pepper to taste (for roasting beets)
  • 2 cups cooked chickpeas
  • 1 cup tahini
  • 3/4 cup lemon juice
  • 1/3 cup olive oil (for hummus)
  • 1/2 teaspoon garlic powder or 1 clove of fresh garlic
  • 1 teaspoon ground cumin
  • Salt and pepper to taste (for hummus)
  • Optional garnish: sesame seeds, sunflower seeds, olive oil, mint, bee pollen, chopped cilantro

Instructions

  1. Preheat your oven to 350°F (175°C). In a small baking dish, combine the diced beet, 2 tablespoons of olive oil, garlic powder, onion powder, salt, and pepper. Toss everything to coat the beets evenly. Bake for about 35 minutes or until the beets are tender. After baking, take them out and let them cool.
  2. In a blender or food processor, add the roasted beet, cooked chickpeas, tahini, garlic powder (or fresh garlic), and lemon juice. Blend everything together until smooth. While blending, slowly pour in 1/3 cup of olive oil until the mixture is silky.
  3. Taste your hummus and season it with salt and pepper according to your preference.
  4. Serve your beet hummus immediately, garnished with optional toppings like sesame seeds, sunflower seeds, olive oil, mint, bee pollen, or chopped cilantro, or refrigerate it for later use.

Notes

Beet hummus can be served with fresh vegetables, pita bread, or used as a spread. It can be made ahead of time and stored in the refrigerator for up to 5 days.

Nutrition

Keywords: beet hummus, healthy dip, vegan appetizer, roasted beet recipe, chickpea dip

Find it online: https://alexandrarecipes.com/beet-hummus/