Description
This Roasted Beetroot Hummus is a vibrant and flavorful twist on traditional hummus. The earthy sweetness of roasted beets combines beautifully with creamy chickpeas and tahini, creating a colorful and nutritious dip perfect for any occasion.
Ingredients
Scale
Roasted Beetroot Hummus:
- 2 medium beetroots (trimmed and washed)
- 1 can (15 ounces) chickpeas (drained and rinsed)
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2–3 tablespoons water (as needed)
- fresh parsley and olive oil for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Wrap the beetroots in foil and place on a baking sheet. Roast for 45–60 minutes, or until tender when pierced with a fork.
- Prepare the beetroots: Allow the beetroots to cool slightly, then peel off the skins and cut into chunks.
- Blend ingredients: In a food processor, combine roasted beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth, adding water gradually to reach the desired consistency.
- Serve: Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with parsley. Serve with pita bread, crackers, or fresh vegetables.
Notes
- For extra flavor, add a pinch of smoked paprika or roast the garlic alongside the beets.
- This hummus can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer, Snack
- Method: Roasting, Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 130
- Sugar: 3g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
