Roasted beet hummus is creamy, healthy, gorgeous, and a quick and easy dip. Without the overpowering flavor of beet and without the oven, this sure is going to be one of your favorites. Serve it for your next get-together or make it part of your weekend prep. So all you need is some veggies or healthy crackers to curb those cravings.
2cupscooked chickpeasdrained (reserve 1/2 cup of water)
2medium clove garlic
Salt and pepper to taste
1/4cupextra virgin olive oil
Peel the skin of the beets and cut into small cubes.
Add a tablespoon of olive oil to a pan and place on medium-high heat.
Add beet + garlic + salt and sauté for a minute.
Cover and cook till beets are soft and tender. Transfer into a shallow pan and keep it aside to cool completely.
In a food processor, add the beets and puree.
Add the chickpeas, lemon juice + tahini + salt + pepper, and blend to a smooth paste. If it's too thick add the reserved water 1 tablespoon at a time as needed.
Drizzle the olive oil and pulse again.
Taste and adjust the salt and flavor if needed.
Transfer into a serving bowl. Before serving, use a spoon to create some uneven surface over the dip. Drizzle some olive oil. Sprinkle some sesame seeds, pine nuts, or some finely chopped parsley | coriander leaves.
Serve with your favorite veggies, crackers, pita bread, or chips.
Homemade hummus shelf life: You can refrigerate the hummus for unto 3 to 5 days. You can also freeze it for up to 2 months. 2. If you are using dried chickpeas, wash and soak it in cold water for about 8 hours. You can either cook in the pressure cooker or in a pan till soft and tender. 3. 1 cup of dried chickpeas yields 2 cups after soaking and cooking.