Roasted Beet Hummus
Make your Valentine’s Day extra special with this vibrant Roasted Beet Hummus! This nutrient-packed dip combines the earthy sweetness of roasted beets with creamy chickpeas and zesty lemon for a bold twist on the classic hummus. Perfect as a festive appetizer or a unique snack to share, it’s as delicious as it is eye-catching. With its rich color and healthy blend of vitamins, minerals, and fiber, this beet hummus is sure to steal the show at your celebration or as a thoughtful, homemade treat for your loved ones.
Prep Time: 10 minutes Cook Time: 45-60 minutes
Yield: 4 Serving Size: 1/4 cup
Ingredients:
- 1 medium beet, roasted
- 1 can (15 oz.) chickpeas, drained and rinsed
- 3 tbsp. tahini
- 1 tbsp. extra virgin olive oil
- Juice of 1 lemon (~3 tbsp.)
- 1 garlic clove, minced
- 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika
- Salt, to taste
- 2–4 tbsp. cold water, or use the liquid from the canned chickpeas to thin if needed
Directions:
- Preheat oven to 400°F (204°C). Wrap the beet in foil and roast for 45–60 minutes until fork-tender. Let it cool before handling.
- Peel and chop the roasted beet into chunks and add to the food processor.
- Add chickpeas, tahini, lemon juice, garlic, cumin, paprika, and salt to a food processor. Blend until mostly smooth.
- Add olive oil and water (a tablespoon at a time) until the desired creaminess is achieved.
- Add more lemon juice or spices as desired. Blend again to incorporate.
- Transfer to a bowl, drizzle with a small amount of olive oil if desired, and garnish with chopped parsley, feta (optional), and diced roasted beetroot.
Tips and Tricks:
- Prepare the hummus a day in advance. The flavors meld and improve overnight, making it even tastier.
- Store in an airtight container in the fridge for up to 5 days. Keep garnishes separate until ready to serve.
Nutrition Facts:
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