Roasted Beet Hummus
User Reviews
5
Roasted Beet Hummus
Description
This Roasted Beet Hummus uses medium roasted beets combined with canned chickpeas, fresh garlic, and tahini paste, blended to a creamy consistency. Lemon juice adds acidity, balancing the natural sweetness of roasted beets. Sesame oil and cayenne pepper contribute nuttiness and mild heat, respectively. The preparation involves pureeing the ingredients until smooth, then chilling before serving to meld flavors.
The hummus can be served as a dip for vegetables or bread, or as a spread in sandwiches. Garnishing with chopped parsley and a drizzle of sesame or olive oil adds freshness and presentation appeal.
Roasting beets in foil at 400°F until fork-tender is recommended for best flavor. Be sure to cool and peel the beets before blending. Leftovers keep well refrigerated up to one week. If lacking a food processor or blender, mashing by hand produces a chunkier but still enjoyable texture. Golden beets may be substituted in place of red beets for a different color.
Ingredients
- 2 beet roasted *see recipe notes for beet roasting instructions, medium
- 1 14 oz chickpeas drained and rinsed, canned
- 2 garlic cloves
- lemon juice of two
- 4 tablespoon tahini paste
- 2 teaspoon sesame oil
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- parsley chopped
Instructions
- Put all ingredients in a food processor and puree until smooth.
- Adjust seasonings after tasting, if desired.
- Transfer to a container and store in the fridge until well chilled.
- To serve, add a drizzle of sesame or olive oil and scatter with chopped parsley.
Notes
- Roast extra beets for other dishes to have some ready for this hummus recipe.
- To roast beets, wrap them in foil and bake at 400°F for about 45 minutes until tender; cool and peel skins off with a towel.
- Cooling beets completely before blending ensures smoother texture and easier handling.
- You can use canned or pre-cooked beets as an alternative to roasting fresh ones.
- Golden beets can replace red beets; flavor remains similar but color differs.
- Chill homemade hummus for an hour before serving to develop flavor.
- If no food processor or blender is available, mash by hand with a potato masher or mortar and pestle for a chunkier dip.
- Store leftover hummus in an airtight container in the fridge for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Calories | 55kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Sodium | 228mg | 10% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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