Roasted Beet Hummus
User Reviews
4.7
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Prep Time
10 mins
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Total Time
10 mins
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Servings
6 (~1/3-cup servings)
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Calories
216 kcal
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Course
Side Dish, Condiments, Snacks
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Cuisine
Vegan
Roasted Beet Hummus
Description
This recipe begins with roasting a beet, which brings out its sweetness and softens it for blending. The peeled, cooled beet is quartered and pulsed in a food processor along with drained chickpeas, lemon zest and juice, minced garlic, tahini, salt, and pepper. The olive oil is gradually drizzled in as the mixture blends to enhance smoothness and add richness.
The final hummus has a creamy consistency with visible color from the beet, combining the earthiness of beets and garlic with the tang of lemon and nuttiness of tahini. The black pepper and salt balance flavors, while adjusting the lemon juice and olive oil can refine texture and brightness as needed.
This spread keeps well refrigerated for up to a week, making it suitable for preparing ahead. It serves as a colorful dip or accompaniment for breads, vegetables, or as a sandwich spread.
Ingredients
- 1 small beet roasted
- 1 oz. chickpeas mostly drained // 1 can yields ~1 3/4 cup, canned cooked
- 1 large lemon (zested)
- 1/2 large lemon (juiced)
- 1 healthy pinch salt
- 1 healthy pinch black pepper
- 2 large garlic minced, cloves
- 2 heaping Tbsp tahini
- 1/4 cup extra virgin olive oil
Instructions
- See roasting instructions here.
- Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
- Add remaining ingredients except for olive oil and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
- Will keep in the fridge for up to a week.
Notes
- Roasting the beet enhances its natural sweetness and softens it for blending.
- Adjust lemon juice and olive oil amounts to tune the hummus’ brightness and texture.
- Store the hummus in an airtight container in the refrigerator for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(~1/3-cup servings)
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1~one-third-cup servings | |
| Calories | 216 | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 6.1g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 1.8g | 9% |
| Polyunsaturated Fat | 2.8g | 16% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 191mg | 8% |
| Potassium | 155mg | 3% |
| Fiber | 5.4g | 22% |
| Sugar | 4g | 8% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 58mg | 6% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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