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SideChef
Recipes
Beet Hummus

9 INGREDIENTS • 7 STEPS • 1HR

Beet Hummus

Recipe
5.0
7 ratings
Roasted beets infuse the hummus with their sweet, earthy character and of course their deep magenta color. The flavor is awesome, but my favorite part has got to be that color - when food is beautiful, it just tastes better.
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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
Roasted beets infuse the hummus with their sweet, earthy character and of course their deep magenta color. The flavor is awesome, but my favorite part has got to be that color - when food is beautiful, it just tastes better.
1HR
Total Time
$0.66
Cost Per Serving
Ingredients
Servings
4
us / metric
Beet
3
Small Beets, roasted
or 2 Medium Beets
Chickpeas
1 can
(15.5 oz)
Chickpeas, drained
skins removed
Garlic
2 cloves
Garlic, chopped
Lemon
1/2
Lemon, juiced
Ground Cumin
1 tsp
Ground Cumin
Fine Salt
as needed
Fine Salt
Tahini
1 Tbsp
Olive Oil
4 Tbsp
Olive Oil
plus more for garnish
Fresh Cilantro
to taste
Fresh Cilantro
for garnish
or Parsley
Nutrition Per Serving
VIEW ALL
Calories
280
Fat
18.3 g
Protein
7.0 g
Carbs
24.2 g
Love This Recipe?
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Beet Hummus
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author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
Cooking InstructionsHide images
step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Remove greens from Beets (3) and rinse each beet with water. Wrap prepared beets in an aluminum foil pocket. Roast for 45 minutes to 1 hour depending on size of beets. Remove from oven and let cool. Peel beets when cooled.
step 2 Remove greens from Beets (3) and rinse each beet with water. Wrap prepared beets in an aluminum foil pocket. Roast for 45 minutes to 1 hour depending on size of beets. Remove from oven and let cool. Peel beets when cooled.
step 3
Prepare the Chickpeas (1 can) by pinching each one to remove the outer skin. This step ensures a perfectly smooth hummus.
step 4
Add the roasted beets to the bowl of the food processor and pulse until finely chopped, stopping to scrape the sides as needed.
step 5
Once beets are well chopped, add the chickpeas, Garlic (2 cloves), juice from the Lemon (1/2), Ground Cumin (1 tsp), Fine Salt (as needed) and Tahini (1 Tbsp) to the food processor bowl and process until well combined, stopping to scrape the sides as needed.
step 5 Once beets are well chopped, add the chickpeas, Garlic (2 cloves), juice from the Lemon (1/2), Ground Cumin (1 tsp), Fine Salt (as needed) and Tahini (1 Tbsp) to the food processor bowl and process until well combined, stopping to scrape the sides as needed.
step 6
Last, add the Olive Oil (4 Tbsp) to the food processor and blend until hummus is perfectly smooth.
step 6 Last, add the Olive Oil (4 Tbsp) to the food processor and blend until hummus is perfectly smooth.
step 7
Spoon hummus into a serving dish, drizzle with a bit of Olive Oil and top off with Fresh Cilantro (to taste) or parsley. I served my spread on toast with some avocado!
step 7 Spoon hummus into a serving dish, drizzle with a bit of Olive Oil and top off with Fresh Cilantro (to taste) or parsley.  I served my spread on toast with some avocado!
Tags
Beans & Legumes
Dairy-Free
American
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Vegan
Fall
Vegetarian
Quick & Easy
Mediterranean
Spring
Side Dish
Summer
Vegetables
Middle Eastern
Spreads & Dips
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