Roasted Beet Hummus
Roasted Beet Hummus is a colorful twist on classic hummus that’s just as easy to make. The roasted beets add a subtle sweetness and a bright pink color that makes this dip stand out on any table.
Servings: 8 Servings
Calories: 82kcal
Ingredients
- 2 medium beets
- 1 cup canned chickpeas drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 to 2 cloves garlic
- 2 tablespoons olive oil plus extra for roasting
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt or to taste
- 2 to 4 tablespoons water as needed for texture
For the toppings:
- olive oil, sesame seeds, parsley, and crumbled feta
Instructions
- Preheat the oven to 400°F (200°C). Wrap the whole beets loosely in foil with a drizzle of olive oil. Roast for 40 to 50 minutes, until fork tender. Let them cool slightly, then peel off the skins.
- Add the roasted beets, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt to a food processor. Blend until smooth. Add water 1 tablespoon at a time until the hummus reaches your preferred creamy consistency.
- Taste the hummus and add more lemon juice, salt, or olive oil if needed.
- Transfer to a bowl, drizzle with olive oil, and add any optional toppings you like.
Nutrition
Calories: 82kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 75mg | Potassium: 121mg | Fiber: 2g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg