Roasted Beet Hummus

top view of hummus in bowl with chips surrounding

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5 from 1 vote

Roasted beets turned into a yummy hummus.

Course: Appetizer

Cuisine: American

Keyword: beet, dip, hummus

Calories: 736kcal

Author: Tricia

Ingredients

3 large beets or 4 small, scrubbed, stems trimmed to 2 inch, tail left intact (rubbed with olive oil)
1 can 15 ounce chickpeas rinsed and drained
Juice of a whole lemon
1/4 cup tahini
4 cloves garlic minced
1 teaspoon sea salt
1 teaspoon cumin
1/4 teaspoon crushed red pepper
2 tablespoons olive oil plus more if needed to reach desired consistency
Chopped pistachios for garnish
Crackers sliced vegetables, or pita wedges for serving
Feta cheese for serving with the hummus if desired

Instructions

To prepare the hummus:
Preheat oven to 400°F. Line a baking sheet with a double layer of aluminum foil. Place the cleaned and trimmed beets on the foil and drizzle with olive oil. Rub the oil over the entire beet and cover with a double layer of foil. Seal the beets in the foil pouch and bake for 60 minutes. Slice the foil package open and allow the beets to cool.
When cool enough to handle remove the stems and root and peel the beets. Dice the beets in small pieces and place in the bowl of a food processor. Add the remaining ingredients and process until smooth. Add additional olive oil if needed to reach desired consistency. Serve garnished with chopped pistachios and Feta cheese.
Store leftover hummus in the refrigerator.

Notes

Recipe lightly adapted from The Year in Food

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition