Add a bit of color to your life with this roasted beet hummus! This delicious dip is light, flavorful, and super easy to make. Once you have roasted the beets, you just toss everything else into the blender or food processor, whirl it around, and it’s done. This hummus will keep for 7 days in the fridge, so it’s the perfect make ahead snack or lunch option.
1 small roasted beet
1 15-oz. can chickpeas (drained and rinsed)
1 lemon, zested
1/2 large lemon, juiced
1 good pinch salt and black pepper
2 cloves garlic (minced)
2 Tbsp tahini
1/4 cup extra virgin olive oil
First roast the beets…..You will need one for this recipe.
Preheat oven to 375 degrees F remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
Wrap beets in foil, drizzle on a bit of olive oil, wrap tightly, and roast for one hour or until a knife inserted falls out easily. They should be very tender. Set in the fridge (in a bowl - it can be a mess) to cool to room temperature.
Once cooled, the skin can be removed easily.
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.