Here is a wonderful and vibrant recipe from the Minimalist Baker. Perfect for this Summer!
ROASTED BEET HUMMUS
Prep time
Total time
Super creamy roasted beet hummus featuring a whole roasted beet, lemon, plenty of garlic flavor. Perfect with chips, pita, veggies or as a sandwich spread.
Author: Minimalist Baker
Recipe type: Hummus
Cuisine: Vegan
Serves: 6
Ingredients
- 1 small roasted beet
- 1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
- zest of one large lemon
- juice of half a large lemon
- healthy pinch salt and black pepper
- 2 large cloves garlic, minced
- 2 heaping Tbsp tahini
- 1/4 cup extra virgin olive oil
Instructions
- See roasting instructions here.
- Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
- Add remaining ingredients except for olive oil and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
- Will keep in the fridge for up to a week.
Nutrition Information
Serving size: 1/6 batch Calories: 165 Fat: 12g Carbohydrates: 12g Sugar: 1.2g Fiber: 2.6g Protein: 3.4g