Roasted Beet Hummus

Roasted Beet Hummus

This bright pink beet hummus is just perfect! Smooth and creamy topped with toasted pine nuts, sesame seeds and parsley! I paired mine with cucumbers and Kashi 7 Grain Sea Salt crackers. It is the perfect little appetizer to snack on during the week or weekend.

Roasted Beet Hummus

I love this Breville food processor! It comes with a wide assortment of attachments too!

Roasted Beet HummusIngredients needed:

red beets
garlic cloves
garbanzo beans, drained, rinsed & peeled
tahini
lemon juice
water
cayenne pepper
balsamic vinegar
extra virgin olive oil
A few pinches of salt & pepper

Topping:
pinenuts
sesame seeds
parsley
olive oil

Roasted Beet Hummus

To make this awesome and bright hummus, start by preheating the oven to 400 degrees. Wrap beets and garlic in foil and place on a baking sheet.
Roast for 45 minutes, until beets are soft and tender. Allow to cool, then peel the beets and remove skin from garlic.

Using a food processor, add garbanzo beans, tahini, lemon juice, water, cayenne pepper and a pinch of salt and pepper to the bowl. Puree until smooth, scraping down the sides with a rubber spatula. Puree in the beets, garlic and balsamic vinegar.

With the food processor running, add the olive oil and continue to puree for at least 5 minutes.
Season with salt and pepper to taste. Transfer to a serving bowl & place hummus in fridge until ready to serve.

The topping is just amazing with this hummus! Combine the pine nuts, sesame seeds, parsley and olive oil in a small bowl. Top the hummus when ready to serve.

After I drain & rinse the garbanzo beans, I peel the thin shell off each one. This ensures a really smooth hummus (optional)

Roasted Beet Hummus

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)

 

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