Roasted Beet Hummus

A fun pink spread for dipping or for sandwiches. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Condiment
Cuisine Middle Eastern
Servings 12 servings
Calories 21 kcal

Equipment

  • Blender or Food Processor

Ingredients
  

  • 2 cans chickpeas
  • 1 tbsp tahini
  • 1 tbsp olive oil
  • 1 clove garlic*
  • juice of one lemon
  • 1 tsp salt
  • 1 beet*

Instructions
 

  • Roasted Beet Hummus: Preheat oven to 400 degrees. Remove beet tops from one beet and scrub. Wrap in foil and bake until soft (30 minutes or so). Add to blender/processor.
  • For a basic hummus recipe, add all ingredients (except beets) to a blender or food processor and blend until smooth. If omitting tahini, or if it seems too dry, add more oil.
  • Drizzle high quality olive oil on top, maybe some paprika, and chill and serve with veggie sticks, pita, chips, or even spread it on a sandwich!

Variations:

  • Roasted Carrot Hummus: Preheat oven to 400 degrees. Toss 3 or 4 large chopped carrots in oil and bake until soft (30 minutes or s0). Add to blender/processor.
  • Sweet Potato Hummus: Cook a large sweet potato (peeled and chopped) in a pot of boiling water for about 10 minutes or until the sweet potato is tender. Add to blender/processor.

Nutrition

Calories: 21kcalCarbohydrates: 1gProtein: 0.4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 200mgPotassium: 29mgFiber: 0.3gSugar: 0.5gVitamin A: 3IUVitamin C: 0.5mgCalcium: 4mgIron: 0.1mg
Keyword beets