Beet Hummus

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.

Total Time

1hr

5.0

7 Ratings

Author: Ful-Filled

Servings:

Ingredients

•

Small Beets , roasted

or 2 Medium Beets

•

1 can
(15.5 oz)

Chickpeas , drained

•

2 cloves

Garlic , chopped

•

1/2

Lemon , juiced

•

1 tsp

Ground Cumin

•

as needed

Fine Salt

•

1 Tbsp

Tahini

•

4 Tbsp

Olive Oil

•

to taste

Fresh Cilantro

or Parsley

Cooking Instructions

Preheat oven to 425 degrees F (220 degrees C).

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.

Prepare the Chickpeas (1 can) by pinching each one to remove the outer skin. This step ensures a perfectly smooth hummus.

Add the roasted beets to the bowl of the food processor and pulse until finely chopped, stopping to scrape the sides as needed.

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.

Last, add the Olive Oil (4 Tbsp) to the food processor and blend until hummus is perfectly smooth.

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!

Nutrition Per Serving

CALORIES

280

FAT

18.3 g

PROTEIN

7.0 g

CARBS

24.2 g