Roasted Beet Hummus
Beet hummus is made with oven roasted beets, tahini, olive oil, lemon juice and garlic. It's a vibrant and healthy snack or appetizer recipe.
Servings: 8 servings
- 2 medium beet
- 2 (15 oz) cans chickpeas, drained with liquid reserved
- 1/3 cup chickpea liquid (or more, as needed)
- 1/2 cup tahini
- 1/4 cup olive oil
- 2 lemons, juiced
- 1 clove garlic
- 1/2 tsp salt
Preheat your oven to 400 degrees fahrenheit.
Cut the stems of the beets, leaving approximately 2 inched attached. Wash the beets, lightly coat in olive oil (or avocado oil), place in a covered cast-iron pot or other baking dish and roast in the oven for 50-60 minutes.
Remove the beets from the oven and slice the tail and stem off the beets.
Add the chickpeas, chickpea liquid, tahini, lemon juice, olive oil, garlic, salt and beets to a Vitamix or other high-powered blender. Use the tamper and blend for one minute or until smooth and creamy.
Transfer the beet hummus to a serving bowl and garnish with basil pesto, parsley and a drizzle of olive oil.
- The recipe makes approximately 2 cups of beet hummus.
Calories: 165kcal | Carbohydrates: 7g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 168mg | Potassium: 172mg | Fiber: 2g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 16.1mg | Calcium: 31mg | Iron: 1mg