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+ servings

Roasted Red Beet Hummus

Chef Megan
Roasted red beets blended into creamy hummus for a delicious and nutrient-rich snack
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Cook Time 1 hour
Course Appetizer, Snack, vegan
Cuisine Mediterranean, Middle Eastern
Servings 6

Equipment

  • 1 Food Processor Cuisinart
  • 1 oven

Ingredients
  

  • 2-3 cloves peeled garlic
  • 1-2 roasted beets, peeled
  • 2 cups garbanzo or northern beans
  • 2 Tablespoons seasame tahini
  • 1 Tablespoon extra-virgin olive oil
  • 1 fresh lemon, zested, and juiced
  • 1 tsp ground cumin
  • 1/4 tsp sea salt
  • Fresh cracked pepper to taste
  • Fresh chopped parsley for garnish
  • Edible flowers for garnish

Instructions
 

  • Preheat the oven to 400°. Wash and trim beets. Place beets on a sheet of aluminum foil and drizzle with olive oil to coat. Fold and seal foil and place on a baking sheet. Roast beets until tender or about 50 minutes –1 hour. Remove from oven and let cool about m15 minutes before peeling with a small paring knife.
  • In a food processor, pulse garlic cloves until minced. Add roasted beets and pulse until finely chopped. Add garbanzo beans, tahini, olive oil, lemon juice, cumin, sea salt, pepper, and blend. Transfer hummus to a serving bowl. Add chopped parsley and edible flowers to serve. Pair with favorite pita, naan, and fresh crudité like carrots, celery, and sugar snap peas.
Keyword beet hummus, red beet hummus, roasted beet hummus
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