Beet Hummus
Total Time
50 mins
Prep Time
10 mins
Cook Time
40 mins
Rating
5 out of 5 stars
(13)
Ingredients
1½ cups
- 1 medium or 2 small red beets
- 2 garlic cloves
- 1½ cups cooked chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 to 3 tablespoons warm water
- ½ teaspoon each of cumin and coriander (optional)
- Sea salt and freshly ground black pepper
- 1 small baguette, sliced and toasted
- Radishes, sliced in half (or other raw veggies)
- 1 teaspoon sesame seeds
- 1 tablespoon chopped parsley
- 1 tablespoon pine nuts
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 400°F. Drizzle the beet with olive oil and then wrap the beet and garlic together in foil. Place on the baking sheet and roast 30 to 40 minutes, or until the beet is fork-tender.
Step 2
When cool enough to handle, peel the beet skins under running water using your hands. Chop the beet and place it in a blender. Add the roasted garlic, chickpeas, tahini, olive oil, lemon juice, and water and blend until smooth. Add cumin and coriander, if you like. Chill until ready to use.
Step 3
Slather onto baguette and garnish with sesame seeds, pine nuts and parsley (all optional), or serve with crispy raw veggies.
Step 4
Save recipe for the next time?
Chef's notes
Make this gluten-free by using gluten-free crackers instead of baguette.
