Isn’t health beautiful? Why yes, it is.
After my first go with beets last month for my fudgy beet cupcakes, I had a couple extra roasted beets in my fridge that I was hungry to use up. I was also making a batch of hummus that week. Clearly the solution was beet hummus.
I was a bit afraid of taking my first bite, now knowing it the beet would be too overpowering or altogether gross. But it was stupid delicious. The lemon, garlic and olive oil helped temper the flavor of the beet perfectly.
It wasn’t just me who liked it. I shared it with John and several friends and they all agreed it was spot on. Friends, behold – Roasted Beet Hummus.
What you need to know about this here hummus: It’s…
Lemony with a kick of garlic.
Super creamy and flavorful.
Full of vitamins and minerals.
Perfect with pita, veggies or as a spread.
It’s also very simple to make. Once you have a roasted beet it’s a matter of throwing everything into a food processor or blender and whisking away. It also keeps for about a week in the fridge, making it the perfect weekday lunch solution or take-along snack.
- 1 small roasted beet
- 1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
- zest of one large lemon
- juice of half a large lemon
- healthy pinch salt and black pepper
- 2 large cloves garlic, minced
- 2 heaping Tbsp tahini
- 1/4 cup extra virgin olive oil
- See roasting instructions here.
- Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
- Add remaining ingredients except for olive oil and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
- Will keep in the fridge for up to a week.