Roasted Beet Hummus Recipe
Tangy hummus with the added flavor of roasted beets.
Ingredients
Scale
- 1 small roasted beet
- 2 large cloves garlic
- 1 15-oz. can cooked chickpeas, drained (about 1 3/4 cups)
- 1 large lemon (zested)
- 1/2 large lemon (juiced)
- 1 large pinch salt and black pepper
- 2 heaping Tbsp tahini
- 1 Teaspoon ground cumin
- 1/4 cup extra virgin olive oil
Instructions
- Preheat oven to 375º
- Wash your beet and remove stem, and root
- Brush with olive oil, and wrap tightly in foil
- Roast until tender (a fork should go though it easily)
- Cool beet, and peel off outer layer. It should come off easily
- Quarter beet, and purée in food processor
- Add garlic and continue to purée
- Add remaining ingredients except olive oil and purée until smooth
- with food processor still running, drizzle in olive oil
- Once the olive oil is added, do a taste and texture check. Add water to thin it out if needed, or lemon juice/garlic/salt/cumin, etc if needed
- Blend and serve
- Will keep in the refrigerator for up to a week
- Enjoy!
Find it online: https://frugalfarmwife.com/article/roasted-beet-hummus-recipe/