Roasted Beet Hummus
Delicious hummus with a hot pink twist!
Equipment
- 1 Food Processor sub blender or immersion blender
Ingredients
Hummus Recipe
- 1 small Beet peeled, roasted
- 1 16 oz. can Chickpeas
- 1 tsp Baking soda optional
- 4-5 cups Boiling water optional
- 3-4 cloves Garlic peeled
- 1/3 cup Tahini
- 1 Lemon zest and juice
- 5-6 tbsp Olive oil
- 1 tsp Cumin
- Salt & pepper to taste
- 1/3 cup Chopped parsley optional
Garnish and Toppings
- Fresh parsley optional
- Lemon zest optional
- Olive oil optional
- Spices (cumin, cracked black pepper) optional
Instructions
- Drain canned chickpeas, place into a bowl, add 1 tsp. of baking soda, and cover with hot water. Let them sit for 10-15 mins to ensure a creamier hummus. This step is optional.
- Drain the baking soda water from the chickpeas and add all hummus ingredients to a food processor.
- Blend until the texture becomes creamy and all of the ingredients are incorporated. If the mixture is too dry, add water or olive oil little by little until you achieve the desired texture.
- Once you reach the desired consistency, plate the hummus in a large plate or bowl and top with your desired garnishes.
- Serve with veggies, crackers, or on top of any food bowl!
Notes
This recipe calls for a roasted beet. I recommend roasting the beet in advance of making this hummus to save time, but add about another 2 hours to the recipe if you make it at the same time.
The beet must be washed well, peeled, wrapped in foil and drizzled with olive oil. Roast at 375°F for about 1 hour and 30 minutes or until beet can be pierced through easily with a fork. Wait for beet to cool down before adding it to the hummus.