Zesty Roasted Beet Hummus Recipe
This zesty Beet Hummus recipe blends roasted beets, lemon, garlic, and spices into a colorful, creamy dip that's perfect for veggies, chips, and also makes for a great spread.
Servings: 6 servings
Calories: 183kcal
Ingredients
- 1 average beet or 2 small beets
- 15 ounce can chickpeas drained and rinsed
- ¼ cup tahini paste
- 1 small clove garlic peeled
- 1 lemon zested and juiced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- Optional Garnish: chopped parsley scallions, and extra lemon zest
Instructions
- Preheat the oven to 450 degrees F. Place the beet(s) on a rimmed baking sheet and bake until fork-tender, approximately 60 minutes. Once cool enough to handle, peel the skin off the beet and cut it in half.
- Set out a large food processor. Add the beets, chickpeas, tahini paste, garlic, lemon zest and juice, cumin, salt, and cayenne. Lock the lid into place and puree until smooth. If needed, scrape the bowl with a rubber spatula and puree again.
- Scoop the hummus into a serving bowl and serve with fresh vegetables, veggie chips, or pita chips.
Notes
This dip is delicious to enjoy for several days after being prepared. Store in an airtight container and keep the Beet Hummus in the fridge for up to a week.
Nutrition
Serving: 0.25cup | Calories: 183kcal | Carbohydrates: 24g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 397mg | Potassium: 285mg | Fiber: 6g | Sugar: 4g | Vitamin A: 34IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 3mg