Roasted beet hummus is slightly sweet, garlicky, creamy and crazy delicious.
I had my first taste of beet hummus at a farmer’s market not too long ago. 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.
I picked a few beets from my garden the other day, and I had some chickpeas in my fridge which made me think of the yummy beet hummus. I scrubbed the beets and roasted them. I mixed up some hummus and then tossed the roasted beets in. Another easy recipe!
This tastes delicious with fresh veggies, crackers or smeared on your favorite sandwich, like this Mediterranean Veggie Sandwich.
This recipe also works with leftover beets too. Here’s how you make it. . .
- 2 cups chickpeas
- 2 medium beets cleaned and peeled
- 2 cloves garlic
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- ⅛ cup tahini sauce
- ¼ cup filtered water
- preheat oven to 375
- wrap beets in parchment paper and place in a pan - roast for 30 to 40 minutes until they become soft
- remove from oven and let cool and chop
- place chickpeas in a food processor along with the garlic, tahini, and lemon juice - process until chickpeas are crumbly
- scrape down the sides of the bowl and add the beets and process once more
- while the food processor is running add the olive oil and water and process until smooth
- you may not need entire ¼ cup of water
My Ingredient Picks. . .
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- Eden Organic Dried Chickpeas – Dried beans are lower in salt and more economical and are my first choice. I make a batch up and freeze any beans that are left for another time.
- Eden Organic Canned Chickpeas – I always have a can of these just in case I didn’t have time to cook a batch or beans or defrost.
- Zoe Organic Olive Oil
Don’t forget to check out Easy Classic Hummus recipe.
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