Roasted Beet Hummus
Author: 
Recipe type: Appetizer
Cuisine: Roasted Beet Hummus
Prep time: 
Total time: 
Serves: 6
 
Roasted Beet Hummus
Ingredients
  • 3 medium red beets
  • 3 cloves of garlic
  • 3 cups chickpeas/garbanzo beans, drained, rinsed & peeled*
  • ¼ cup tahini
  • Juice of ½ lemon
  • ⅓ cup water
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon balsamic vinegar
  • ⅓ cup extra virgin olive oil
  • A few pinches of salt & pepper
  • Topping:
  • ⅛ cup pinenuts, toasted
  • ¼ teaspoon sesame seeds, toasted
  • ½ tablespoon parsley, chopped
  • 1-2 tablespoons of olive oil
Instructions
  1. Preheat the oven to 400 degrees. Wrap beets and garlic in foil and place on a baking sheet.
  2. Roast for 45 minutes, until beets are soft and tender. Allow to cool, then peel the beets and remove skin from garlic.
  3. Using a food processor, add garbanzo beans, tahini, lemon juice, water, cayenne pepper and a pinch of salt and pepper to the bowl.
  4. Puree until smooth, scraping down the sides with a rubber spatula.
  5. Puree in the beets, garlic and balsamic vinegar.
  6. With the food processor running, add the olive oil and continue to puree for at least 5 minutes.
  7. Season with salt and pepper to taste.
  8. Transfer to a serving bowl & place hummus in fridge until ready to serve.
  9. For the topping, combine all ingredients in a small bowl.
  10. Top the hummus when ready to serve.
  11. Serve with your favorite veggies, crackers & sides.
  12. *After I drain & rinse the garbanzo beans, I peel the thin shell off each one. This ensures a really smooth hummus (optional)
Recipe by Fig & Thyme at https://www.figandthyme.com/roasted-beet-hummus/