Roasted Beet Hummus

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I think these pictures speak for themselves!  Can you believe that color?  Adding in roasted beets to my hummus recipes makes for the prettiest pink hummus I’ve ever seen!  It’s such a vibrant, bright color!  It was also too pretty to eat.  Almost…this hummus only lasted 48 hours in our house!  So obviously the beauty of those beets didn’t do much to deter us from eating this up!

hummus, beet hummus, roasted beets, healthy hummus, vegetarian recipes

hummus, beet hummus, roasted beets, healthy hummus, vegetarian recipes

My original intention for these beets was roasting them up for a tasty salad topping.  But…that was kinda boring to me.  I ALWAYS use up my stash of beets for some sort of salad.  I wanted to change it up.  Try something new!  Where the idea for beet hummus came from, I’m not sure.  But I’m definitely glad that it popped into my mind!

hummus, beet hummus, roasted beets, healthy hummus, vegetarian recipes

hummus, beet hummus, roasted beets, healthy hummus, vegetarian recipes The best part of this hummus (besides the beautiful color), is the extra bit of sweetness the beets add to the hummus.  It’s definitely different from the traditional hummus made with tahini.  To keep the creaminess that hummus has, I used white beans instead of chickpeas.  Once blended they act as a great silky base to this dip!  Enjoy with raw cucumbers or pita chips!  Or just with a spoon!

Roasted Beet Hummus:
Ingredients:

  • 2 medium beets, cut into a large dice
  • 2 cups white beans
  • juice and zest from 1 lemon
  • 1 small garlic clove
  • 1/4-1/3 cup extra virgin olive oil plus 1 tbsp spoon
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions:

  1. Preheat oven to 425F.  Toss diced beets with 1 tbsp of the olive oil and roast for about 45 minutes or until fork tender.
  2. In the bowl of a food processor, add in the roasted beets, beans, lemon juice and zest, garlic, salt and pepper.  Pulse until it begins to combine.  Scrape down the sides of the bowl.
  3. With the food processor running, slowly drizzle in the olive oil.  Stop ever few seconds to scrape down the sides of the bowl, taste test and check for desired consistency.
  4. Serve room temperature with sliced raw vegetables or pita chips!  Keeps for 5-7 days in an airtight container in the refrigerator.

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