loveandlemons5.0
Beet Hummus
Roasted beets give this beet hummus recipe its sweet, earthy flavor and vibrant color. Made with simple ingredients like canned chickpeas (aka garbanzo beans), tahini, garlic, and lemon, it's an easy, delicious appetizer or snack! Vegan and gluten-free.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 400°F.
2
Place the beet on a sheet of foil. Drizzle generously with olive oil and sprinkle with salt. Wrap the beet in the foil, place on a baking sheet, and roast for 35 to ⏱️ 50 minutes, or until fork-tender.
3
Remove the beet from the oven, remove the foil, and set aside to cool. When cool enough to handle, peel off the skin. I like to hold it under running water and slide the skin off with my hands. Roughly chop the beet.
water, plus more as needed5 tablespoons
4
In a food processor, place the roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, coriander, cumin, salt, and water. Process until very smooth, adding more water as needed to reach your desired consistency. Season to taste.
fresh lemon juice, plus more to taste2 tablespoonswater, plus more as needed5 tablespoons
5
Transfer to a serving dish and drizzle with olive oil. Garnish with sesame seeds, lemon zest, and parsley. Serve with warm pita and veggies.
Sesame seeds, for garnishLemon zest, for garnish
Nutrition Facts
calories
165 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
3 g
sugar Content
1 g
sodium Content
324 mg
protein Content
5 g
carbohydrate Content
10 g
saturated Fat Content
2 g
unsaturated Fat Content
10 g
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