Roasted Beet Hummus
If you're looking for a vibrant, healthy, and tasty appetizer that's easy to make, look no further than this Roasted Garlic Beet Hummus.
Servings: 8 servings
Equipment
Ingredients
- 1 head of garlic
- 1 large beet
- 2 tablespoons olive oil divided
- 1 tablespoon tahini
- 1 tablespoon fresh lemon juice
- 15 ounces canned unsalted chickpeas rinsed and drained
- 1/4 teaspoon kosher salt
- 2 tablespoons water more if needed
Instructions
- Preheat oven to 425℉. Remove outer papery layers from 1 head of garlic and leave innermost layer to keep the head of garlic whole. Remove the leaves from 1 large beet, if needed. Drizzle with half of the 2 tablespoons olive oil and wrap loosely in aluminum foil. Roast in the preheated oven until the beet is tender and the garlic starts to turn golden brown, about an hour. Remove from oven. When cool enough to handle, remove cloves from head and peel the skin away from beet.
- Combine the roasted garlic cloves and the roasted peeled beet with 1 tablespoon tahini, 1 tablespoon fresh lemon juice, the remaining olive oil, the rinsed and drained 15 ounces canned unsalted chickpeas, and 1/4 teaspoon kosher salt in the bowl of a food processor. Process until fine. With the food processor running, add a small stream of 2 tablespoons water until the desired consistency is reached. Process until smooth. Top hummus with gorgonzola and walnuts, if desired.
Notes
Recipe makes about 2 cups.
Nutrition
Calories: 135kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 197mg | Fiber: 4g | Sugar: 3g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
