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: 16 servings
- 2 medium beet
- 2 (15-ounce cans) chickpeas drained with liquid reserved
- ⅓ cup chickpea liquid or more, as needed for a smoother consistency
- ½ cup tahini
- ¼ cup olive oil
- 2 lemons juiced
- 1 clove garlic
- ½ teaspoon salt
Preheat your oven to 400 degrees fahrenheit.
Cut the leafy stems off the beets, leaving approximately 2 inches 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 to 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 4 cups of beet hummus. Serving size is 1/4 cup.
Calories: 130kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 231mg | Potassium: 164mg | Fiber: 3g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg