Roasted Beet Hummus
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
16 servings
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Calories
130 kcal
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Course
Appetizer
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Cuisine
Mediterranean, American, Middle Eastern
Roasted Beet Hummus
Description
Roasted Beet Hummus uses whole medium beets that are roasted until tender, then pureed alongside drained chickpeas, tahini, olive oil, lemon juice, garlic, and salt. The roasting process brings out the beets' natural sweetness and earthiness, balancing the richness from tahini and the acidity of lemon juice. Blended until smooth, the hummus becomes a creamy dip with a bright magenta color. Garnishing with basil pesto, parsley, and an olive oil drizzle adds herbal freshness and extra richness. This hummus works well served with vegetables, pita bread, or as a sandwich spread.
The recipe yields about 4 cups, providing several servings at roughly 1/4 cup each. The method requires roasting the beets wrapped or covered to retain moisture, then pureeing all ingredients in a high-powered blender or food processor until creamy and smooth. Adjusting the reserved chickpea liquid allows control over the consistency.
Ingredients
- 2 beet medium
- 2 (15-ounce cans) chickpeas drained with liquid reserved
- ⅓ cup chickpea liquid or more, as needed for a smoother consistency
- ½ cup tahini
- ¼ cup olive oil
- 2 lemon juiced, plural
- 1 clove garlic
- ½ teaspoon salt
Garnish
- basil pesto
- parsley
- olive oil
Instructions
- Preheat your oven to 400 degrees fahrenheit.
- Cut the leafy stems off the beets, leaving approximately 2 inches attached. Wash the beets, lightly coat in olive oil (or avocado oil), place in a covered cast-iron pot or other baking dish and roast in the oven for 50 to 60 minutes.
- Remove the beets from the oven and slice the tail and stem off the beets.
- Add the chickpeas, chickpea liquid, tahini, lemon juice, olive oil, garlic, salt and beets to a Vitamix or other high-powered blender. Use the tamper and blend for one minute or until smooth and creamy.
- Transfer the beet hummus to a serving bowl and garnish with basil pesto, parsley and a drizzle of olive oil.
Notes
- This recipe makes approximately 4 cups of hummus; serving size is about 1/4 cup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 231mg | 10% |
| Potassium | 164mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 8mg | 9% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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