How to Make Roasted Beet Hummus: Run Fast Eat Slow

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.

Wash the outside of the beet and wrap it in aluminum foil.

Bake the wrapped beet at 350°F for 1 to 1.5 hours until a knife can easily insert into the side.

Peel the roasted beet and chop it into uniform pieces.

Juice the lemon, rolling it on the counter to loosen it for more juice if necessary.

Smash the clove of garlic to make peeling easier, then add it to the blender.

Add the chopped beet, lemon juice, garlic, rinsed chickpeas, tahini, and a little sea salt to the blender.

Pulse the mixture, scraping down the sides to ensure even incorporation.

Instead of olive oil, add cold water to reach the desired consistency, adjusting for thickness preference.

Chill the hummus in the fridge for about 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens