Roasted Beet Hummus (Print Version)

Vibrant dip blending roasted beets with creamy tahini, lemon, and garlic for a naturally sweet and savory spread.

# Components:

→ Vegetables

01 - 1 medium beet (about 6.3 oz), trimmed and scrubbed
02 - 1 small garlic clove, peeled

→ Legumes

03 - 1 can (14 oz) chickpeas, drained and rinsed

→ Tahini & Flavorings

04 - 3 tablespoons tahini
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon sea salt, or to taste
09 - 2 to 3 tablespoons cold water as needed

# Directions:

01 - Preheat oven to 400°F. Wrap beet in foil and roast on a baking sheet for 40 to 45 minutes until fork-tender. Cool completely, then peel and roughly chop.
02 - Add roasted beet, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt to food processor. Blend until smooth, scraping down sides as needed.
03 - With motor running, add cold water 1 tablespoon at a time until hummus reaches desired creamy consistency.
04 - Taste and adjust seasoning with additional salt or lemon juice as desired.
05 - Transfer to serving bowl. Drizzle with extra olive oil and garnish with chopped parsley, sesame seeds, or cumin if desired.

# Expert Advice:

01 -
  • Striking, natural pink color that elevates any snack board.
  • Perfectly balanced earthy, sweet, and tangy flavor profile.
  • Rich in plant-based protein and fiber from chickpeas and beets.
  • Naturally vegan and gluten-free for diverse dietary needs.
02 -
  • Store in an airtight container in the refrigerator for up to 4 days.
  • Check tahini and chickpea labels if you are highly sensitive to gluten or nut traces.
  • Each serving provides approximately 150 calories, 7g of fat, and 4g of protein.
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