Roasted Beet Hummus
This vibrant and colorful Roasted Beet Hummus is easy to make, super creamy and is the perfect healthy appetizer when served with pita chips or veggies!
Servings: 8 Servings
Ingredients
- 2 small to medium beets
- 1 15.5 oz can chickpeas, drained and rinsed
- ¼ cup tahini
- 3 to 4 cloves garlic
- 3 Tbsp lemon juice
- 2 tsp. lemon zest
- ½ tsp. cumin
- 1 tsp. salt
- 2 to 3 Tbsp olive oil
Instructions
- Preheat oven to 400 degrees F.
- Trim the leaves of the beets so that just a bit of stem is left then clean and scrub them well. Wrap each beet individually in foil and roast in the oven for 1 hour.
- Once the beets are done roasting, run them under cold water to make them easier to peel and give them a rough chop.
- Add all ingredients into the food processor, except for the oil, and puree for 1 to 2 minutes. Scrape the sides and continue pureeing for an additional 30 seconds. Slowly add the oil while the mixture is processing, adding more as needed, until nice and creamy.
- Serve and enjoy!
Nutrition
Serving: 1/4 cup | Calories: 149kcal | Carbohydrates: 16.5g | Protein: 4.3g | Fat: 8.1g | Saturated Fat: 1.1g | Sodium: 466.3mg | Fiber: 3.3g | Sugar: 1.6g