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Roasted Beet Hummus

Roasted beets give this hummus not only a bright color, but so much flavor. You're going to want to make this on repeat!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 2 hours
Course Snack
Cuisine Mediterranean

Equipment

  • Dutch oven with cover
  • High speed blender
  • Parchment paper
  • cutting board
  • knife
  • Strainer/colander
  • Bowl

Ingredients
  

  • 2 medium size beets
  • 2 15oz cans of chickpeas drain and reserve some of the liquid
  • 1/3 cup cup of chickpea liquid add more to make the hummus creamier
  • 1/2 cup tahini
  • 1/4 cup olive oil
  • 2 juiced lemons
  • 1 garlic clove
  • salt to taste

Instructions
 

  • Preheat the oven to 400℉.
  • While the oven is heating, trim the leaves off of the beets and thoroughly wash them. Lightly coat the beets with olive oil and put them in the Dutch oven. Place the lid on the Dutch oven, and put it in the now heated oven.
  • Roast the beets in the oven for 60 minutes. They should be nice and soft when they're removed from the oven. Let them cool off before handling in the next step.
  • Trim off the top of the beets and the thin root part.
  • Add to the blender salt, beets, garlic, tahini, chickpeas with the reserve liquid, olive oil, and lemon juice. Blend until all of the ingredients have thoroughly mixed and are beautiful creamy, smooth texture.
  • Remove from the blender and add your toppings, if preferred.
Keyword roasted beet hummus