halfbakedharvest4.5
Roasted Beet Hummus (VIDEO).
Doesn't this hummus just make you want to smile?
👥 2 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 425 degrees F. Wrap the beets and garlic cloves (if using) in a piece of tin foil. Place the beets on a baking sheet and roast for ⏱️ 45 minutes to ⏱️ 1 hour or until soft. Allow the beets to cool and then peel/rub the skin away. Remove the skins of the garlic cloves.
2
To the bowl of a food processor, add the chickpeas, tahini, almond butter, miso paste, crushed red pepper flakes and lemon juice. Puree the mixture until smooth, scraping down the sides if necessary. Add 1/3 cup water and puree until smooth. Add the roasted beets and garlic. If using, stream in the balsamic vinegar. With the machine running stream in the olive oil until smooth and creamy. I like to let my machine run a good ⏱️ 5 minutes (scraping down the sides once or twice) to ensure a really smooth and creamy hummus. If the hummus is too thick for your liking, thin with water or extra olive oil, adding about 1 tablespoon at a time until your desired consistency is reached. Taste and season as desired with salt + pepper. To serve, top the hummus with pesto (recipe below). Sprinkle with toasted seeds and dill. Drizzle with olive oil. The hummus will keep for 1 week, covered in the fridge.
almond butter2 tablespoonsbalsamic vinegar (optional)2 tablespoonscup olive oil (+ more for drizzling)1/3olive oil2 tablespoonssalt + pepper (to taste)
3
Beet Green Pesto
4
Combine all the ingredients in a bowl and stir to combine. Taste and adjust salt + pepper to your liking.
salt + pepper (to taste)
Nutrition Facts
calories
1334 kcal
fat Content
93 g
serving Size
1 serving
fiber Content
18 g
sugar Content
10 g
sodium Content
850 mg
protein Content
29 g
carbohydrate Content
58 g
saturated Fat Content
11 g
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