Roasted Beet Hummus
This Roasted Beet Hummus is creamy, colorful, and packed with fresh flavor! The bright pink color makes it extra fun for snacking and parties!
Servings 2 cups
Ingredients
- 1 medium beet
- 1 can chickpeas drained and rinsed
- 1/4 cup tahini
- 2 tbsp olive oil plus more for serving
- 2 tbsp fresh lemon juice
- 2 small garlic cloves
- 1/2 tsp kosher salt
- 1/4 tsp fresh cracked black pepper
- 1/4 tsp cumin optional
- 2-4 tbsp cold water as needed
- Fresh beet greens, slivered almonds, or extra olive oil for garnish, optional
Instructions
- Preheat oven to 400°F.Trim the beet, scrub it clean, and wrap it in foil. Place it on a baking sheet and roast for 45–60 minutes, or until tender when pierced with a fork.Let the beet cool slightly, then rub off the skin with a paper towel. Cut into chunks.
- Add roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, salt, pepper, and cumin if using to a food processor.Blend until smooth, stopping to scrape down the sides as needed.
- Add cold water, 1 tablespoon at a time, until the hummus reaches your desired consistency.For extra-smooth hummus, blend for 2–3 minutes.
- Taste and add more lemon juice, salt, garlic, or olive oil as needed.
- Spoon hummus into a bowl. Drizzle with olive oil and garnish with beet greens, almonds, or extra chickpeas if desired.Serve with fresh vegetables, pita, crackers, or spread onto sandwiches and wraps.
