Description
This Roasted Beet Hummus offers a vibrant twist on classic hummus with roasted red beets adding natural sweetness, earthiness, and a stunning color. Blended with chickpeas, garlic, lemon juice, and tahini, and topped with walnuts, chives, and lemon peel, this spread is perfect as an appetizer or snack.
Ingredients
Scale
Main Ingredients
- 4 tablespoons olive oil, plus more for drizzling
- 5 large cloves garlic, peeled
- 4 cups red beets, cut into ½-inch cubes (about 3 large beets)
- 15 ounces chickpeas, drained (1 can)
- ¼ cup lemon juice
- 2 tablespoons tahini
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- black pepper, to taste
Garnishes
- ⅓ cup walnuts, for garnish
- 1 teaspoon chives, chopped for garnish
- lemon peel, grated, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the beets and garlic.
- Toss Beets and Garlic: In a bowl, combine the peeled garlic cloves and red beet cubes with some olive oil, kosher salt, and black pepper, tossing until everything is lightly coated.
- Roast Beets and Garlic: Spread the beet and garlic mixture in a single layer on a foil-lined baking sheet and roast in the oven until tender, about 10 minutes.
- Prepare Hummus Base: In a food processor or blender, add drained chickpeas, lemon juice, tahini, smoked paprika, ¼ teaspoon kosher salt, and 4 tablespoons olive oil. Puree until the mixture is mostly smooth but still slightly chunky.
- Add Roasted Beets and Garlic: Once the roasted beets and garlic are cool enough to handle, add them to the hummus base in the food processor and continue pureeing until smooth. Leave texture a bit chunky if you prefer.
- Season and Garnish: Taste and adjust seasoning with salt and black pepper. Transfer the hummus to a serving dish and garnish with chopped walnuts, chopped chives, and grated lemon peel. Drizzle with additional olive oil if desired.
Notes
- You can roast the beets until fork-tender if preferred; 10 minutes is sufficient for small cubes but longer roasting will deepen the flavor.
- For a smoother texture, increase blending time or add additional olive oil or lemon juice to thin.
- Tahini can be substituted with sunflower seed butter for a nut-free option.
- To save time, canned cooked beets can be used instead of roasting fresh beets.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
