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roasted beet hummus
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Roasted Beet Hummus
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
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.
Course: Appetizer
Cuisine: Middle eastern
Keyword: beetroot, dips, healthy snack, hummus, roasted, roasted beet hummus recipe
Ingredients
  • 2 medium-size beetroots
  • 2 cups cooked chickpeas drained (reserve 1/2 cup of water)
  • 1 tablespoon lemon juice
  • 2 medium clove garlic
  • 4 tablespoons tahini
  • Salt and pepper to taste
  • 1/4 cup extra virgin olive oil
Instructions
  1. Peel the skin of the beets and cut into small cubes.

  2. Add a tablespoon of olive oil to a pan and place on medium-high heat.

  3. Add beet + garlic + salt and sauté for a minute.

  4. Cover and cook till beets are soft and tender. Transfer into a shallow pan and keep it aside to cool completely.

  5. In a food processor, add the beets and puree.
  6. 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.
  7. Drizzle the olive oil and pulse again.
  8. Taste and adjust the salt and flavor if needed.
  9. 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.
  10. Serve with your favorite veggies, crackers, pita bread, or chips.
Recipe Notes
  1. 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.