Hummus is amazing and this beet hummus is doubly so. The sweetness of the beets pairs wonderfully with the brightness of the lemon. The best feedback we’ve gotten is from a friend who said, “I don’t like beets in anything, but that I like!”
The inspiration recipe is below. We doubled the recipe, and also changed some of the prep, such as dicing the beets before roasting so they cooked more quickly and some could be used as a garnish. Feel free to experiment yourself and enjoy!
Ingredients
- 3 medium beets, diced
- 1/4 cup olive oil, plus 2 tbsp
- 1 tsp salt, plus more to taste
- 1 tsp pepper, plus more to taste
- 2 15 oz. cans chickpeas, mostly drained
- Zest and juice of one lemon
- 4 large cloves of garlic
- 1/4 cup tahini
Directions
Preheat oven to 350 degrees. In a large bowl, toss the diced beets with 2 tbsp. of oil and 1 tsp each of salt and pepper. Spread on a parchment paper lined baking sheet and roast for 20 minutes, until tender with desired level of char. Allow to cool.
Set aside one third of the beets for garnish. Place the other two thirds of the beets in a food processor along with the garlic cloves and process until finely minced. Add all the other ingredients and blend until smooth.
Taste and adjust seasonings accordingly. Place in a serving bowl, garnish with remaining beets and drizzle with olive oil.
Enjoy!
FoodAdventuring 