Roasted Beet Hummus
Author: Nicole
Ingredients
  • 2 small beets
  • 4 cloves roasted garlic
  • 2 15 ounce chickpeas, drained and rinsed
  • 2 tablespoons freshly squeezed lemon juice (~ 1 lemon)
  • 3 tablespoons tahini
  • ⅔ cup olive oil
  • ¼ cup warm water
  • ½ teaspoon sea salt
  • For garnish: good quality olive oil and chickpea crumbs (optional)
  • For serving: crackers, pita or tortilla chips and/or sliced vegetables
Instructions
  1. Preheat oven to 375°F. Prepare both beets and garlic as you’ll roast them together.
  2. Beets: Clean beets and cut off tops/greens. Wrap tightly in aluminum foil and place on a baking sheet. Roast for 45 to 60 minutes until they’re fork-tender. When cool, peel skin off beets (you may want to wear rubber gloves as the juice stains your hands).
  3. Garlic: Cut top off head of garlic exposing the tops of garlic cloves. Wrap tightly in aluminum foil. Roast for 30 to 45 minutes or until garlic is soft. It should “ooze” out of the garlic peels. Let garlic cool. Remove cloves to a small container. Be sure to squeeze the head of garlic at the end to get as much roasted garlic as you can. Set aside 4 cloves and store the rest in the refrigerator for 2 weeks or freeze for up to 3 months.
  4. In a food processor, blender or Vitamix, add beets, garlic, chickpeas, lemon juice, tahini, olive oil and salt. Process until smooth (about 2 minutes). Taste and add more lemon juice, olive oil or salt. Add warm water and process another 2 minutes. You want it to be very smooth.
  5. Transfer to a container and refrigerated until ready to serve. Bring to room temperature, drizzle with a good quality olive oil and chickpea crumbs. Serve with crackers, pita or tortilla chips and/or sliced vegetables. Hummus keeps two weeks, refrigerated.
Recipe by Riegl Palate at https://www.rieglpalate.com/roasted-beet-hummus/