Roasted Beet Hummus
A creamy dip full of bold flavor. This roasted beet hummus is a fast favorite.
- Prep time
- 15 min
- Cook time
- 53 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium beets (about 3/4 cup once roasted)
- extra virgin olive oil
- salt
- pepper
- 15 oz can chickpeas
- 1/2 cup tahini
- 3 cloves garlic
- 1/2 teaspoon ground cumin
- 1 lemon (juiced)
Instructions
- 1
Preheat the oven to 400 degrees F. Slice the beets in half and drizzle the beets with olive oil, then sprinkle with salt and pepper. Place the beets on a baking sheet and roast for about 30 - 40 minutes or until fork tender. Set aside to cool.
- 2
While the beets are cooing, remove the skins from the chickpeas/ This is optional, but gives you the best consistency.
- 3
Add all the ingredients to a food processor, including salt and pepper to taste.
- 4
Process until the mixture comes together and while the motor is running, drizzle in about another tablespoon or two of oil until the mixture is smooth and creamy.
- 5
Cover and allow the hummus to sit for the flavors to meld - at least one hour, preferably overnight.