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This Beetroot Hummus reimagines the classic Middle Eastern dip with roasted beets, creamy chickpeas, and tahini. A zesty lemon kick makes it a vibrant, nutritious choice for dipping, spreading, or pairing with your favorite mezze.
Type of Cuisine:
Middle Eastern
Prep Time: 15 minutes.
Cook Time: 30 minutes
How Many Servings?
about 6 servings of 4 oz
Ingredients:
1X
2X
3X
Adjust Servings
| 24 oz cooked garbanzo beans | |
| 2 roasted beets | |
| 2 lemons juiced | |
| 5 tablespoons tahini | |
| 4 garlic cloves | |
| ¼ cup olive oil | |
| 6 ice cubes | |
| ¼ teaspoon black pepper | |
| ½ teaspoon salt |
Preparation
1
Preheat the oven to 400°F. Peel, quarter the beets, and toss with a teaspoon of olive oil.
2
Wrap the beets in foil and roast at 400°F for about 30 minutes, until tender. Let them cool to room temperature.
3
In a food processor, combine roasted beets, four garlic cloves, tahini, ice cubes, salt, and pepper.
4
With the food processor running, slowly add the olive oil and lemon juice. Blend for 3 minutes until smooth.
5
Scrape the sides as needed and blend again until the hummus is smooth and creamy.
6
Transfer to a bowl and enjoy with pita and veggies!
Recipe Tips & Suggestions
How to store Beet hummus?
When storing your freshly made beetroot hummus, an airtight container is your best friend. Transfer any leftover hummus into the container and pop it into the refrigerator. This will keep your hummus fresh and tasty for three to five days. However, it's so delicious that you might find it all gobbled up before then!