Not only is this roasted red beet hummus visually appealing, it's super delicious and quick to make. Savory, creamy and slightly sweetened by the beets, it's everything you didn't know you were missing in your life.
I love finding fun ways to incorporate more fruits and veggies into the dishes I already love. Adding roasted red beets isn't just a sneaky way to give this hummus a nutrient boost, it enhances the depth of the flavor and takes it to a whole new level. Who doesn't have a special place in their hearts for delicious, nutritious food with simple recipes? I know I do!
This is one of the simplest recipes I've posted. Start to finish, it took me about 40 minutes to whip this up, and that includes the time needed to wash, peel and roast the beets. It's as easy as this - put everything but the olive oil into the food processor, turn it on, and drizzle the olive oil in while it's blending together.
And voila! Delicious, creamy, savory roasted red beet hummus. So little input for ultimate deliciousness. That's my kind of recipe!
Top it off with a drizzle of olive oil, chopped scallions, pine nuts and a sprinkle of fresh cracked black pepper and you're good to go.
2 cups chickpeas, cooked or canned
2 medium or 1 large red beet
¼ cup olive oil + 1 tbsp for drizzling
juice of ½ a lemon
1 tbsp tahini
1 tsp salt
¼ tsp fresh cracked black pepper
chopped scallions & pine nuts for garnish, optional
Preheat the oven to 450°F and line a baking sheet with parchment paper.
Wash, peel and quarter the beets. Add them to the lined baking sheet and roast for 30 minutes.
In a food processor, add chickpeas, roasted beets, lemon juice, tahini and salt. Begin to blend and slowly drizzle olive oil in. Continue blending until everything is well incorporated and the consistency is smooth.
Garnish with a drizzle of olive oil, fresh cracked black pepper, scallions and pine nuts. Enjoy!