Description
A vibrant, creamy hummus made with sweet roasted beet, tahini, and lemon for a smooth and flavorful dip. Perfect for serving with pita, veggies, or as a spread.
Ingredients
- 1 small beet
- 2 cans chickpeas (drained and rinsed)
- 3 tablespoons lemon juice
- 2 tablespoons minced garlic
- 1/2 cup tahini
- 6 tablespoons extra virgin olive oil
- 1/4 cup ice cold water
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Preheat oven to 375°F (190°C).
- Wash and dry the beet, drizzle lightly with olive oil, wrap in aluminum foil, and place in the oven. Roast for 45–60 minutes until fork-tender.
- In the final minutes of roasting, sauté the minced garlic in a small pan with a splash of olive oil until golden brown.
- Remove the beet from the oven and let it cool. Once cool enough to handle, peel off the skin and chop into chunks.
- Add the beet chunks to a food processor and pulse until finely chopped.
- Add chickpeas, lemon juice, tahini, olive oil, cold water, salt, pepper, and sautéed garlic. Process until completely smooth, about 2 minutes.
- Taste and adjust seasoning or add more water for desired consistency. Chill before serving for best texture.
Notes
- Add a raw clove of garlic for a stronger garlic flavor if desired.
- Chill before serving as blending may warm the hummus.
- Store in an airtight container in the refrigerator for up to 4 days.
- Serve with pita bread, crackers, or fresh vegetables.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Roasting and Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 240 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
