Roasted Beet Hummus Recipe

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and provides a similar creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining a neutral flavor.

Clean the small beet by cutting off the ends and leaf parts.

Pierce the skin of the beet all over with a sharp knife.

Drizzle olive oil over the beet and place it in a ceramic dish or cooking container.

Roast the beet at 350 degrees Fahrenheit for one hour until softened.

Once the beet is roasted and cooled, add one can of chickpeas to a food processor, preserving some canning liquid or using cooked chickpeas.

Add the cut-up roasted beet and one fresh garlic clove to the food processor.

Add 1/4 cup of tahini to the food processor.

Add 2 tablespoons of freshly squeezed lemon juice to the food processor.

Add 2 tablespoons of olive oil to the food processor.

Season the mixture with 1/2 teaspoon of ground cumin and 1/2 teaspoon of sea salt.

Optionally, add cayenne pepper to taste for heat.

Process the mixture in the food processor until smooth, scraping down the sides with a spatula at least once.

If the mixture is too dry, add water or reserved chickpea water one tablespoon at a time until desired consistency is reached.

Remove the food processor blade and scrape the hummus into a shallow white bowl.

Use the back of a spoon to spread the hummus out and create deep grooves.

Drizzle olive oil over the surface of the hummus to preserve it and prevent drying out.

Sprinkle paprika over the top and garnish with chopped parsley or chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens