Roasted Beet Hummus

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  • Prep Time

    10 mins

  • Cook Time

    1 hr

  • Total Time

    1 hr 10 mins

  • Servings

    8

  • Calories

    156 kcal

  • Course

    Appetizer

  • Cuisine

    Mediterranean

Roasted Beet Hummus

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Stunning and healthy! This Roasted Beet Hummus recipe is a bright update on a classic Mediterranean appetizer.

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Ingredients

Servings
  • 1 large red beet
  • 2 cups chickpeas cooked (1 cup dry)
  • 4 cloves garlic
  • 2-3 Tablespoons tahini paste
  • 1/4 cup extra virgin olive oil
  • 2 Tablespoons lemon juice
  • salt to taste
  • cumin to taste, optional
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Instructions

  1. Preheat oven to 400°F.
  2. Wash the beetroot and wrap in foil. Wrap garlic in foil separately.
  3. Place both foil packets in the oven, removing the garlic at 30 minutes, and beet at 1 hour. (Beet is cooked when you can pierce easily with a fork or knife).
  4. Allow all ingredients to cool completely.
  5. Peel cooked garlic and beetroot, and chop the beet into quarters.
  6. Place the garlic, beet chunks, chickpeas, tahini and lemon juice into a food processor. Puree with 1/4 cup olive oil.
  7. Taste and add a pinch of salt and/or cumin, if desired.
  8. To serve, scoop the hummus into a bowl, drizzle with olive oil and garnish.

Notes

  • Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Nutrition Information

Show Details
Calories 156kcal (8%) Carbohydrates 13g (4%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 12mg (1%) Potassium 175mg (5%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 10IU (0%) Vitamin C 3.1mg (3%) Calcium 30mg (3%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 156 kcal

% Daily Value*

Calories 156kcal 8%
Carbohydrates 13g 4%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 1g 5%
Sodium 12mg 1%
Potassium 175mg 4%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 10IU 0%
Vitamin C 3.1mg 3%
Calcium 30mg 3%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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