Roasted Beet Hummus
How about a bright, gorgeous Roasted Beet Hummus to make your party festive! This hummus is reminiscent of a beet borscht (that I refused to even try when I was a child and my Bubbe would serve it!) in color and has all the wonderful flavors of hummus: tahini, garlic, lemon, and cumin.
Give it a try! This pretty little dish can’t help but be noticed!!
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Roasted Beet Hummus
Makes: 1 & 1/2 cups
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 Hour & 15 minutes
Ingredients
For the Roasted Beets:
- 3 medium-size red beets
- 2 tbsp olive oil
- 1/2 tsp Kosher salt
For the Beet Hummus:
- 1 cup cooked chickpeas
- 2 cloves of garlic, peeled and minced
- 2 tbsp lemon juice, freshly squeezed
- 1/2 tsp ground cumin
- 3/4 tsp Kosher salt
- 1/4 tsp black pepper
- 2 tbsp tahini (sesame paste)
- 1/4 cup olive oil
- For garnishing: handful of sprouted greens
- Olive oil for drizzle
Instructions
To Roast the Beets:
Pre-heat oven to 400°F. Remove and discard greens from fresh beets and rinse under running cold water. Place beets on a sheet of aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper. Wrap loosely and roast for 40-50 minutes. Peel under running cold water when it is cool enough to handle.
To Make the Hummus:
Place all ingredients in the bowl of a food processor and process until smooth, scraping the sides of the bowl a few times to ensure even mixing. Drizzle with olive oil and garnish with sprouts. Serve.
Recipe from Farmhouse Pottery
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