Roasted Beet Hummus
Beet hummus is made with oven roasted beets, tahini, olive oil, lemon juice and garlic. It's a vibrant and healthy snack or appetizer recipe.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium beet
- 2 (15-ounce cans) chickpeas ( drained with liquid reserved)
- ⅓ cup chickpea liquid (or more, as needed for a smoother consistency)
- ½ cup tahini
- ¼ cup olive oil
- 2 lemons (juiced)
- 1 clove garlic
- ½ teaspoon salt
- Basil Pesto
- Parsley
- Olive Oil
Instructions
- 1
Preheat your oven to 400 degrees fahrenheit.
- 2
Cut the leafy stems off the beets, leaving approximately 2 inches attached. Wash the beets, lightly coat in olive oil (or avocado oil), place in a covered cast-iron pot or other baking dish and roast in the oven for 50 to 60 minutes.
- 3
Remove the beets from the oven and slice the tail and stem off the beets.
- 4
Add the chickpeas, chickpea liquid, tahini, lemon juice, olive oil, garlic, salt and beets to a Vitamix or other high-powered blender. Use the tamper and blend for one minute or until smooth and creamy.
- 5
Transfer the beet hummus to a serving bowl and garnish with basil pesto, parsley and a drizzle of olive oil.