Ingredients
Scale
For the Hummus:
- 2 medium-sized beets, roasted and peeled
- 1 can (15 oz) chickpeas, drained and rinsed (or about 1 ½ cups cooked chickpeas)
- 3 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1–2 tablespoons water (to adjust consistency)
For Garnishing (Optional):
- Olive oil drizzle
- Fresh parsley, chopped
- Sesame seeds or sunflower seeds
- A dash of paprika or za’atar
Instructions
Roast the Beets
- Prepare the Beets: Preheat your oven to 400°F (200°C). Wash and scrub the beets, then wrap them in aluminum foil. Place them on a baking sheet.
- Roast the Beets: Roast the beets in the oven for about 40 minutes or until they are tender when pierced with a fork. Once done, allow the beets to cool for a bit before peeling off the skins (this should come off easily with your hands or a paper towel).
Make the Hummus
- Blend the Ingredients: In a food processor or high-speed blender, combine the roasted beets, chickpeas, tahini, olive oil, lemon juice, garlic, and cumin. Blend until smooth and creamy.
- Adjust Consistency: If the hummus is too thick, add a tablespoon of water at a time until you reach your desired consistency. Blend again to incorporate.
- Season to Taste: Taste the hummus and season with salt and pepper. You can add a little extra cumin or garlic if you like more flavor.
Serve and Garnish
- Serve: Spoon the beet hummus into a serving bowl. Drizzle with a little olive oil and sprinkle with fresh parsley, sesame seeds, or a pinch of paprika for a finishing touch.
- Enjoy: Serve with pita bread, crackers, fresh veggies (carrots, cucumber, or bell peppers), or use as a spread for sandwiches and wraps.
- Prep Time: 10 min.
- Cook Time: 40 minutes
Nutrition
- Serving Size: 6-8 servings
- Calories: 150 kcal
- Fat: 8g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g