Roasted Beet Hummus
Servings: 12
Ingredients
- 1 cup roasted beets about 2 medium-sized beets
- 1 tablespoon avocado oil or extra virgin olive oil
- 1 (15 oz.) can chickpeas drained
- 2 cloves garlic
- 2 tablespoons tahini
- ¼ cup avocado oil or extra virgin olive oil
- 2 ½ tablespoons white vinegar
- juice and zest of 2 lemons
- ½ teaspoon cracked red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 ice cubes
Instructions
How to roast beets
- Preheat your oven to 400°F (205°C). Remove the stems from the beets, then scrub and wash them until clean. Pat them dry with a clean towel or paper towel. Place the beets on a piece of foil and drizzle on some oil. Wrap the beet tightly in the foil and place it in a roasting dish or a baking sheet.
- Roast for 45-60 minutes, or until they are fork tender. A sharp knife should slide easily in and out. Let them cool to room temperature. Use a small pairing knife to peel the skins off and cut the beets into large pieces.
Make the beet hummus
- In a food processor or high-powered blender, combine roasted beets, chickpeas, lemon juice, garlic, tahini, vinegar, red pepper flakes, salt, pepper, and 2-3 ice cubes. Blend for approximately 5 minutes.
- While it’s blending, slowly add avocado oil to thin out the mixture. If the hummus is too thick, add cold water 1-2 tablespoons at a time until you achieve the desired consistency.
- Try the hummus and adjust to your taste by adding more lemon juice, salt, or vinegar if necessary. Store leftovers in an air-tight container in the fridge for up to 7 days.
Nutrition Facts
Roasted Beet Hummus
Amount Per Serving (2 tablespoons)
Calories 72
Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 2g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.