Description
A vibrant and earthy beet hummus that combines the sweetness of roasted beets with classic chickpea hummus for a colorful and delicious dip.
Ingredients
Scale
- 2 medium-sized beets, roasted and peeled
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- Water as needed to achieve desired consistency
- Optional: A sprinkle of cumin for added warmth
Instructions
- Roast the beets until fork-tender, about 45-60 minutes at 400°F (204°C). Cool slightly before peeling and chopping.
- Combine the roasted beets, chickpeas, tahini, lemon juice, garlic, and olive oil in a food processor.
- Blend on high speed until smooth, scraping down the sides as needed.
- Season with salt and optional cumin, then blend again to combine.
- Add water, a tablespoon at a time, until you reach your desired creaminess.
- Taste and adjust seasoning, adding more lemon or salt as you prefer.
- Transfer the hummus to a serving bowl and drizzle with extra olive oil if desired.
Notes
For a bit more sweetness, try adding a touch of maple syrup or honey, but be cautious with how much you use.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg