Description
Creamy and vibrant, this Roasted Beet Hummus is a delightful twist on the classic dip. Paired with fresh crudités, it makes for a colorful and healthy appetizer that’s perfect for parties or gatherings.
Ingredients
Scale
Roasted Beet Hummus:
- 1 medium beet (roasted, peeled, and chopped)
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 2–3 tablespoons water (as needed)
Assorted Fresh Vegetables for Dipping:
- Carrots
- Cucumber
- Bell pepper
- Celery
- Radishes
Instructions
- Preheat the oven: Preheat the oven to 400°F. Wrap the beet in foil and roast for 45 to 60 minutes, or until tender.
- Prepare the beet: Let the roasted beet cool, then peel and chop it.
- Make the hummus: In a food processor, combine the beet, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth, adding water as needed for desired consistency.
- Adjust seasoning: Taste the hummus and adjust seasoning if needed.
- Serve: Transfer the hummus to a serving bowl, drizzle with olive oil or sprinkle with sesame seeds. Serve with fresh crudités.
Notes
- To save time, use pre-cooked beets.
- This hummus can be made up to 3 days in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Blending, Roasting
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1/4 cup hummus with veggies
- Calories: 140
- Sugar: 4g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
