Beet Hummus

December 22, 2020


Beet Hummus:

Prep time 10 mins

Cook time 40 mins

Total time 50 mins

I love the bright pink-red color of this slightly sweet beet hummus! Serve it as an appetizer with crackers or crostini or with veggies as an afternoon snack. I am making it to serve along with the Edamame Avocado Hummus (recipe in a previous blog: Dec. 17, 2020). I will serve the two, red and green, with oven baked baguette as an appetizer for Christmas dinner.

Author: Jeanine Donofrio from lovesandlemons.com

Recipe type: Appetizer, snack

Serves: 1½ cups

Ingredients:

  • 1 medium or 2 small red beets
  • 2 garlic cloves
  • 1½ cups cooked chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 to 3 tablespoons warm water
  • ½ teaspoon each of cumin and coriander (optional)
  • Sea salt and freshly ground black pepper

Instructions:

  1. Preheat the oven to 400°F. Drizzle the beet with olive oil and then wrap the beet and garlic together in foil. Place on the baking sheet and roast 30 to 40 minutes, or until the beet is fork-tender.
  2. When cool enough to handle, peel the beet skins under running water using your hands. Chop the beet and place it in a blender. Add the roasted garlic, chickpeas, tahini, olive oil, lemon juice, and water and blend until smooth. Add cumin and coriander, if you like. Chill until ready to use.
  3. Slather onto baguette and garnish with sesame seeds, pine nuts and parsley (all optional), or serve with crispy raw veggies.

How did you modify this recipe? Please share in the comments. Thank you for sharing!


Notes:

Make this gluten-free by using gluten-free crackers instead of baguette.

Serve with:

  • 1 small baguette, sliced and toasted
  • Radishes, sliced in half (or other raw veggies)
  • 1 teaspoon sesame seeds
  • 1 tablespoon chopped parsley
  • 1 tablespoon pine nuts

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