Beet Hummus
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.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Appetizer
Cuisine: Middle Eastern
Diet: Vegetarian
Servings: 4
Cost: $5
- 1 medium-sized beet
- 1/4 cup water
- 1 (15-ounce) can 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