Roasted Beet Hummus Recipe

Name: Roasted Beet Hummus Recipe
Prep time: 5 min
Total time: 5 min
Yield: 6 serving
Ingredients: 2 medium beets; ? cup + 1 tablespoon olive oil; ¼ cup Tahini; ¼ cup cold water; 1 15 ounce can garbanzo beans, drained and rinsed; 1 clove garlic; 1 teaspoon fresh thyme leaves; ½ lemon

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
6
Calories
166 kcal
Course
Condiments
Cuisine
American

Roasted Beet Hummus Recipe

Opal Moore

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Looking for a healthier snack option? Not only is this Roasted Beet hummus healthier for you, but it’s packed with delicious flavors.

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Ingredients

Servings

2 medium beets
? cup + 1 tablespoon olive oil divided
¼ cup Tahini
¼ cup cold water
1 15 ounce can garbanzo beans, drained and rinsed
1 clove garlic minced
1 teaspoon fresh thyme leaves
½ lemon juiced

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Instructions

Preheat the oven to 400F.
Remove the ends from the beets and peel off the skins. Cut the beets into ½” cubes and place them on a baking sheet.
Drizzle with 1 tablespoon olive oil and season with salt and pepper (to taste).
Roast the beets for 30-55 minutes, or until they are fork tender. Then, remove the beets from the oven and allow them to cool to room temperature.
To make the hummus, add the tahini to the bowl of a food processor. With the food processor on low speed, slowly drizzle in the cold water. Process for 10-15 seconds until the tahini is smooth.
Add the roasted and cooled beets, along with the garbanzo beans, garlic, thyme, and lemon juice.
Process on low speed until the beans and beets are broken up into small pieces. With the food processor still on low speed, slowly drizzle in the remaining ? cup olive oil. Season with salt and pepper to taste.
Once all of the olive oil has been added, turn the food processor to high speed and process until the hummus is your desired consistency. I like a really smooth hummus so I process mine for about 45 seconds.
Serve the hummus with pita chips or vegetables and enjoy.
Store any leftovers in an airtight container in the fridge for up to five days.

Equipments used:

Notes

I’m roasting fresh beets but if you find roasted beets in the grocery store, that would be a great shortcut. You can also roast canned cut beets if you don’t want to peel them yourself.
Olive oil helps the beets roast but it also makes a smooth and rich hummus. Make sure to use a good quality olive oil in this recipe– it really makes a difference.
Tahini adds an earthy nutty flavor that is delicious with beets and garbanzo beans.
Adding cold water to the tahini whips it into a light and fluffy spread– it will make the hummus more creamy and help it incorporate more smoothly into the garbanzo beans.
Garbanzo beans are the classic bean used in hummus– just make sure to drain and rinse them very well.
Garlic and thyme are my flavorings of choice– they pair deliciously with roasted beet. Feel free to swap out the herbs for what you have on hand– rosemary or parsley would also work!
Lemon juice adds freshness and acidity to the hummus. ½ of a lemon should yield about 1-2 tablespoons of juice.

Nutrition Information

Show Details

Serving 1g Calories 166kcal (8%) Carbohydrates 17g (6%) Protein 6g (12%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 7g Sodium 218mg (9%) Fiber 4g (16%) Sugar 4g (8%)