Roasted Beet Hummus
A delicious homemade hummus with a twist. With just a handful of ingredients and minimal prep time, you can whip up a batch of Roasted Beet Hummus that rivals anything you'd find at your favorite restaurant. It’s the perfect, healthy, party appetizer or everyday snack.
Ingredients
- 1 big beet, leaves and stems trimmed
- 2 cups cooked chickpeas
- 3 Tbsp lemon juice
- 3 Tbsp tahini
- 2 Tbsp olive oil
- 2 garlic cloves
- 1 tsp balsamic vinegar
- ½ tsp lemon zest
- ½ tsp ground coriander
- ¼ tsp ground cumin
- ½ - 1 tsp of sea salt
Instructions
- Preheat the oven to 375 °F / 190 °C.
- Wrap the beet in foil and cook for 40 – 50 minutes, until tender. You know it’s ready when you can insert a knife into the center without resistance. Let it cool slightly and peel, the skin should slip right off.
- Chop the beet and toss it in the food processor with the rest of the ingredients. Blend until smooth and creamy. This might take a few seconds. Taste and adjust seasonings.
- Grab some whole-grain crackers and happy dipping!
- You can store the hummus in an air-tight container in the fridge for 7 – 10 days.
- Serve with your favorite toppings: I like to add olive oil, fresh mint, lemon zest and sesame seeds.