Roasted beet hummus is slightly sweet, garlicky, creamy and crazy delicious.
I had my first taste of beet hummus at a farmer’s market last summer. It was the bright beautiful color that initially caught my attention, and when I found out beets were involved, I knew I had to try a sample. Beets + Hummus? It had to be good, and that it was. Needless to say, I picked up a package to bring home, and it was devoured quickly by my family of non-beet lovers. The beets add a sweet taste without over-powering the flavors in the hummus.
I picked a few beets from my garden the other day, and I had some chickpeas in my fridge which reminded me of the hummus I tried last summer. I scrubbed the beets and roasted them. I mixed up some hummus and then tossed the roasted beets in – amazingly easy to make.
Serve this with fresh vegetables, your favorite crackers or pita chips.
- 2 cups cooked chickpeas (or canned)
- 2 medium beets - cleaned and peeled
- 2 cloves garlic
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- ⅛ cup tahini sauce
- ¼ cup water
- wrap the beets in parchment paper and place in a pan
- roast at 375 for 30 to 40 minutes - until they become soft
- remove from oven and let cool
- place the chickpeas into a food processor along with the garlic, tahini sauce and lemon juice-process until chickpeas are crumbly
- scrape down sides of bowl
- roughly chop the beets with a knife and add to the food processor - blend well
- while processor is running add the olive oil - process until smooth
- gradually add the water until hummus reaches desired texture - you may not need a full ¼ cup
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