Roasted Beet Hummus

A fun pink spread for dipping or for sandwiches. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Condiment
Cuisine Middle Eastern
Servings 4 servings
Calories 256 kcal

Equipment

  • Blender or Food Processor

Ingredients
  

  • 2 cans chickpeas
  • 1 tbsp tahini
  • 1 tbsp olive oil
  • 1 clove garlic*
  • juice of one lemon
  • 1 tsp salt
  • 1 beet*

Instructions
 

  • Roasted Beet Hummus: Preheat oven to 400 degrees. Remove beet tops from one beet and scrub. Wrap in foil and bake until soft (30 minutes or so). Add to blender/processor.
  • For a basic hummus recipe, add all ingredients (except beets) to a blender or food processor and blend until smooth. If omitting tahini, or if it seems too dry, add more oil.
  • Drizzle high quality olive oil on top, maybe some paprika, and chill and serve with veggie sticks, pita, chips, or even spread it on a sandwich!

Variations:

  • Roasted Carrot Hummus: Preheat oven to 400 degrees. Toss 3 or 4 large chopped carrots in oil and bake until soft (30 minutes or s0). Add to blender/processor.
  • Sweet Potato Hummus: Cook a large sweet potato (peeled and chopped) in a pot of boiling water for about 10 minutes or until the sweet potato is tender. Add to blender/processor.

Nutrition

Calories: 256kcalCarbohydrates: 13gProtein: 4gFat: 22gSaturated Fat: 3gSodium: 2396mgPotassium: 354mgFiber: 3gSugar: 6gVitamin A: 38IUVitamin C: 6mgCalcium: 42mgIron: 2mg
Keyword beets