Beet Hummus

As seen on

Love & Lemons

Total Time

50 mins

Prep Time

10 mins

Cook Time

40 mins

Rating

(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

Beginner Vegetarian Dinner Parties Gluten-Free ...

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Preparation

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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.

Chef’s notes

Make this gluten-free by using gluten-free crackers instead of baguette.

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Ingredients

Seasonal Recipes

Skill Level

other

Beet Hummus

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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