Beetroot Hummus
Hummus! It’s an appetizer spread staple great with crudité, crackers, breads, roasted veggies, etc. To spice up my typical hummus recipe, I add beets, which provide brilliant color, earthy taste, and additional nutrients. It’s easy to pick up ready-made hummus just about anywhere these days, but try making it at home. You’ll be impressed with the upgrade in taste and it makes an excellent dish to share with friends.
ingredients
1 large, or 2 medium beetroots
1 can (16 oz.) chickpeas, drained, and rinsed
Avocado oil
Sea salt
3-4 cloves of garlic, peeled, and smashed
2 tsp cumin
¼ - ½ cup olive oil
½ cup tahini
Juice of ½ lemon
instructions
Heat oven to 350 degrees F
Peel and roughly chop beetroot, sprinkle with sea salt
Transfer beets to large roasting pan (ensure that the beets have space between the pieces)
Roast beets for 35-45 minutes (or until you can easily pierce with a knife)
Meanwhile, heat avocado oil over medium-high heat in stovetop pan
Add drained chickpeas, a pinch of sea salt, garlic, and cumin
Cook chickpeas until peas begin to soften and release moisture (5-10 minutes)
Transfer chickpeas to high-power blender
Add roasted beets, olive oil, tahini, lemon juice
Blend on high for 1 minute, stir (and scrape sides as you work), blend for another minute
Hummus is ready when you have a creamy (and bright pink!) consistency
Eat as a spread on your favorite crackers, bread, fruit, avocado, etc.
Recipe Key
All seasons
Small Dishes