Earthy Roasted Beet Hummus
Earthy Roasted Beet Hummus
Earthly Roasted Beet Hummus
This recipe is adapted from one of my favorite food bloggers, The Minimalist Baker! She has so many lovely plant-based recipes and I always tweak them to make them my own! Making beet hummus is so easy and you can even use jarred beets for this recipe if you are in a pinch for time! Enjoy this heart-healthy hummus with pita bread, on sourdough, with warm tortillas, with cucumbers and carrots, or even as a salad dressing!
Ingredients
- 1 small roasted beet
- 1 15 oz can or 1 1⁄2 cups cooked chickpeas
- 1 large lemon (for the zest)
- 1 large lemon (for the juice)
- 1 healthy pinch salt (if desired) and black pepper
- 1 tablespoon ground cumin
- 2 large cloves garlic (minced)
- 2 heaping tablespoons raw tahini
- 1/4 cup cold water or veggie stock
Instructions
- Cut off the beet greens, scrub and dry the beet
- Place beet on a baking sheet with a glass bowl over the top of it to keep it moist
- during the roasting process.
- Roast at 375’ F until a knife goes into and out of the beet with ease.
- Once your beet is cooled, you can peel it if desired.
- Cut into quarters and whiz in a food processor until mildly chunky
- Add remaining ingredients except for cold water and blend until smooth.
- Drizzle in cold water/stock as the hummus is mixing.
- Taste and adjust seasonings as needed, adding more salt, lemon juice, or water/stock if needed.
- Will keep in the fridge for up to a week.
