Beet Hummus Recipe
This Beet Hummus recipe results in a bright pink, creamy twist on the classic dip using roasted beets. Eat it with slices of warm pita or crudite.
- 1 medium-sized beet
- 1/4 cup water
- 1 15-ounce can garbanzo beans drained and outer skin remove (last part is optional)
- 1 garlic cloves peeled
- 3 tablespoons tahini paste
- Juice from 1 lemon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 cup extra-virgin olive oil
- Salt to taste
To Roast the Beets:
Preheat the oven to 400 degrees F. Slice off the beet greens and set aside. To a small baking dish, add the beet, along with the 1/4 cup water.
Cover the baking dish with foil and transfer to the oven to roast for 45 minutes, until the beet is tender when poked with a fork.
Transfer the beet to a cutting board to cool; and being sure to reserve the beet juice for later use. Slice off the tops of the beet, peel it and then cube it up.
To Make the Beet Hummus:
To the jar of a blender or food processor, add the cubed beet, garbanzo beans, garlic cloves, tahini paste, lemon juice and olive oil. Blend until smooth.
You may need to add a splash or two of water to get it to your desired consistency. Give it a taste test and salt to taste (I added about 1 1/2 teaspoons of salt). Transfer the hummus to a serving bowl.
I also love this hummus topped with a drizzle of olive oil and served with warm slices of pita.
Calories: 191kcal | Carbohydrates: 3g | Protein: 2g | Fat: 20g | Saturated Fat: 3g | Sodium: 6mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg