Roasted Beet Hummus
This beet hummus is a delicious, vegan, healthy snack that has just enough earthy flavor with the perfect amount of lemon and dill to complement it.
Prep Time 10 minutes
Total Time 10 minutes
- 1 medium or small roasted* beet
- 1 - 2 tsp. minced garlic
- 1/4 cup tahini
- 2 Tbsp. fresh lemon juice
- 1/4 cup olive oil
- 2 cups cooked garbanzo beans (1 15 oz. can, rinsed and drained**)
- 1/2 tsp. black pepper
- 3/4 - 1 tsp. salt
- 2-3 Tbsp. water
- 1 tbsp. chopped dill
- 2 Tbsp. Toasted pine nuts optional
- 2 Tbsp. crumbled feta optional
Place all hummus ingredients in blender or food processor and pulse for 2-3 minutes until smooth and creamy. Stop several times and use a rubber spatula to scrape the sides to ensure an even consistency. Start with 3/4 tsp. salt and add more to taste. Similarly, add 2 Tbsp. water at first and add 1 more if hummus is still too thick.
Scrape hummus into a serving bowl and top with dill. If desired, top with toasted pine nuts*** and feta as well.
*Roast beets by wrapping in aluminum foil and placing in oven preheated to 425° F and cooking for 45 mins to 1 hour depending on the size of the beet. Detailed instructions are provided in my recipe for Sautéed Beet Greens with Roasted Beets.
** To make hummus extra smooth, remove chickpea skins before blending. My Buffalo Hummus recipe has instructions on how to do this.
***To toast pine nuts, place in a small pan over low heat. Stir often for 6-8 minutes until nuts are lightly toasted and smell nutty. You can microwave for 40 seconds to 1 minute instead if desired.
Calories: 121kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 111mg | Potassium: 108mg | Fiber: 1g | Vitamin A: 105IU | Vitamin C: 2.6mg | Calcium: 33mg | Iron: 0.9mg