Beet Hummus
50 min·Mediterranean
Beet Hummus
Ingredients
Hummus
- 1 medium or 2 small red beets
- 2 garlic cloves
- 1½ cups cooked chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 to 3 tablespoons warm water
- ½ teaspoon cumin (optional)
- ½ teaspoon coriander (optional)
- Sea salt
- Freshly ground black pepper
Serving Suggestions
- 1 small baguette, sliced and toasted
- Radishes, sliced in half (or other raw veggies)
- 1 teaspoon sesame seeds
- 1 tablespoon chopped parsley
- 1 tablespoon pine nuts
Instructions
3 steps
- 1
Preheat the oven to 400°F. Drizzle the beet with olive oil and then wrap the beet and garlic together in foil. Place on the baking sheet and roast 30 to 40 minutes, or until the beet is fork-tender.
40 min - 2
When cool enough to handle, peel the beet skins under running water using your hands. Chop the beet and place it in a blender. Add the roasted garlic, chickpeas, tahini, olive oil, lemon juice, and water and blend until smooth. Add cumin and coriander, if you like. Chill until ready to use.
- 3
Slather onto baguette and garnish with sesame seeds, pine nuts and parsley (all optional), or serve with crispy raw veggies.
Progress
0 / 3 steps
