Beet Hummus
Prep time
Cook time
Total time
I love the bright pink color of this slightly sweet beet hummus! Serve it as an appetizer with crackers or crostini or with veggies as an afternoon snack.
Author: Jeanine Donofrio
Recipe type: Appetizer, snack
Serves: 1½ cups
Ingredients
- 1 medium or 2 small red beets
- 2 garlic cloves
- 1½ cups cooked chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 to 3 tablespoons warm water
- ½ teaspoon each of cumin and coriander (optional)
- Sea salt and freshly ground black pepper
Serve with:
- 1 small baguette, sliced and toasted
- Radishes, sliced in half (or other raw veggies)
- 1 teaspoon sesame seeds
- 1 tablespoon chopped parsley
- 1 tablespoon pine nuts
Instructions
- Preheat the oven to 400°F. Drizzle the beet with olive oil and then wrap the beet and garlic together in foil. Place on the baking sheet and roast 30 to 40 minutes, or until the beet is fork-tender.
- When cool enough to handle, peel the beet skins under running water using your hands. Chop the beet and place it in a blender. Add the roasted garlic, chickpeas, tahini, olive oil, lemon juice, and water and blend until smooth. Add cumin and coriander, if you like. Chill until ready to use.
- Slather onto baguette and garnish with sesame seeds, pine nuts and parsley (all optional), or serve with crispy raw veggies.
Notes
Make this gluten-free by using gluten-free crackers instead of baguette.
Recipe by Love and Lemons at https://dailycove.info/beet-hummus/%3C/div%3E%3Cdiv
class=endeasyrecipe title=style002 style="display: none">3.4.3177