Best Roasted Beet Hummus
Whether you're a hummus enthusiast or someone looking to add more color and flavor to your meals, this roasted beet hummus recipe is a must-try.
Ingredients
- 1 beet small to medium
- 1 15oz can of chickpeas drained and rinsed
- 1 large lemon zested and juiced (more as needed)
- 1/3 cup tahini
- 3 cloves of garlic chopped
- 1 tsp kosher or pink salt heaping
- 1/4 tsp baking soda
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- black pepper to taste
- 1/2 tbsp extra virgin olive oil for richness
- monk fruit sweetener (optional) or sweetener of choice
Instructions
- Prep the beets: Preheat your oven to 400°F (200°C). Wash the beet thoroughly, removing any dirt or debris. Trim off the beet greens (save them for another recipe if desired).
- Roast the beets: Place the beet pieces on an ovenproof baking dish and drizzle them with a little olive oil, tossing to coat evenly. Add ½ cup water, and cover tightly with foil or lid. Roast them for approximately 30-45 minutes or until they are tender when pierced with a fork. Stir or flip the beets once halfway through the cooking time to ensure even roasting.
- Once roasted, remove the beets from the oven and let them cool off. Wear food-safe gloves to avoid temporarily staining your hands. While warm, run the beets under cool water and peel the beet skin using a vegetable peeler. Cut the peeled beet into small, bite-sized cubes or wedges.
- Simmer the drained and rinsed chickpeas in a saucepan of water with baking soda. Simmer for about 15 minutes until they become tender. This step helps to achieve an extra creamy texture in the hummus.
- Drain the chickpeas and let them cool for a few minutes. You can remove the outer skins of the chickpeas with a paper towel or kitchen towel for an even smoother texture, but this step is optional.
- In a food processor or blender, combine the chickpeas, minced garlic, tahini, lemon juice, lemon zest, salt, roasted beet (cut into chunks), cumin, olive oil, and coriander. Blend until smooth and creamy, scraping down the sides of the processor as needed.
- Transfer the hummus to a serving dish and garnish with a drizzle of extra virgin olive oil, a sprinkle of cumin or coriander, fresh chopped parsley, and a few extra lemon zest strands for added freshness.
- Serve the hummus with pita bread, fresh vegetables, or your favorite dippers.