After making my Fudgy Beet Cupcakes last month, I still had some extra roasted beets in my refrigerator. The same week, I also made a batch of hummus. The solution was clear: beet-hummus.
I was afraid to take my first bite because the beets would be overwhelming or gross, but it was delicious. Lemon, garlic, and olive oil helped to temper the flavor perfectly.
Not just I liked it. John, several friends, and I all thought it was delicious. Here it is, Roasted Beet hummus.
This hummus is:
Hot pink. Lemon with a kick.
This is a delicious, creamy dessert.
Vitamins and minerals are abundant.
Perfect for pita, veggies, or as a dip.
The recipe is also easy to prepare. After you’ve roasted the beet, throw everything in a blender or food processor and whisk away. The beets will be kept in the refrigerator for up to a week, so they are a great option for a quick weekday snack or lunch.
Ingredients
- One small roasted beet
- One 15-oz. Can of chickpeas cooked (mostly drained/ 1 can yield about 1 3/4 cups)
- One large lemon (zested).
- 1/2 large lemon (juiced)
- Salt and black pepper in a healthy pinch
- Two large cloves of garlic (minced).
- Two heaping Tbsp tahini
- Extra virgin olive oil, 1/4 cup
Instructions
- Here are instructions for roasting.
- After your beet has cooled, peel it and quarter it. Please place it in your processor. Blend until there are only small pieces left.
- Blend all ingredients, except olive oil, until smooth.
- As the hummus mixes, drizzle in olive oil.
- If necessary, add more olive oil, salt, lemon, or other seasonings. If it is too thick, add a little water.
- Keeps in the refrigerator for up to one week.
