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.
Servings: 12 servings
Calories: 21kcal
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: 21kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 200mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 3IU | Vitamin C: 0.5mg | Calcium: 4mg | Iron: 0.1mg