Roasted Beet Hummus

By zhanghengshuo

6 Person

50 Minutes

0 Calories

This bright pink beet hummus is just perfect! Smooth and creamy topped with toasted pine nuts, sesame seeds, and parsley! I paired mine with cucumbers and Sea Salt crackers. It is the perfect little appetizer to snack on during the week or weekend. The topping is just amazing with this hummus! Combine the pine nuts, sesame seeds, parsley and olive oil in a small bowl. Top the hummus when ready to serve.

Ingredients

Topping

2 tbsp. olive oil
1/2 tbsp. parsley, chopped
1/4 tsp. sesame seeds, toasted
1/4 cup pinenuts, toasted

pepper
salt
1/3 cup extra virgin olive oil
1 tbsp. balsamic vinegar
1/4 tsp. cayenne pepper
1/3 cup water
1 tbsp. lemon Juice
1/4 cup tahini
3 cups chickpeas, drained, rinsed, and peeled
3 cloves garlic
3 medium red beets

Method

01

Preheat the oven to 400 degrees F. Wrap beets and garlic in foil and place on a baking sheet.
02

Roast for 45 minutes, until beets are soft and tender. Allow to cool, then peel the beets and remove the skin from garlic.
03

Using a food processor, add garbanzo beans, tahini, lemon juice, water, cayenne pepper and a pinch of salt and pepper to the bowl.
04

Puree until smooth, scraping down the sides with a rubber spatula. Puree in the beets, garlic and balsamic vinegar. With the food processor running, add the olive oil and continue to puree for at least 5 minutes.
05

Season with salt and pepper to taste. Transfer to a serving bowl and place hummus in the fridge until ready to serve. For the topping, combine all ingredients in a small bowl.
06

Top the hummus when ready to serve. Serve with your favorite veggies, crackers, and sides.

Related Tags

Healthy Recipes

Vegan Recipes

Hummus Recipes

Roasted Beet Hummus

3.5

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Prep Time 5 Mins
Cook Time 45 Mins
Total Time 50 Mins

02 Ingredients

Topping

2 tbsp. olive oil

1/2 tbsp. parsley, chopped

1/4 tsp. sesame seeds, toasted

1/4 cup pinenuts, toasted

pepper

salt

1/3 cup extra virgin olive oil

1 tbsp. balsamic vinegar

1/4 tsp. cayenne pepper

1/3 cup water

1 tbsp. lemon Juice

1/4 cup tahini

3 cups chickpeas, drained, rinsed, and peeled

3 cloves garlic

3 medium red beets

03 Method

Step 1

Preheat the oven to 400 degrees F. Wrap beets and garlic in foil and place on a baking sheet.

Step 2

Roast for 45 minutes, until beets are soft and tender. Allow to cool, then peel the beets and remove the skin from garlic.

Step 3

Using a food processor, add garbanzo beans, tahini, lemon juice, water, cayenne pepper and a pinch of salt and pepper to the bowl.

Step 4

Puree until smooth, scraping down the sides with a rubber spatula. Puree in the beets, garlic and balsamic vinegar. With the food processor running, add the olive oil and continue to puree for at least 5 minutes.

Step 5

Season with salt and pepper to taste. Transfer to a serving bowl and place hummus in the fridge until ready to serve. For the topping, combine all ingredients in a small bowl.

Step 6

Top the hummus when ready to serve. Serve with your favorite veggies, crackers, and sides.

04 Author