Roasted Beet Hummus

I’ve said it before, and I’ll say it again, I love living in Texas. Tasty BBQ, 80 degree temps in February, burly men in cowboy hats, no complaints here. Though I’ll never been a real Texan, I’ll sure do my best into fooling locals that I am still 23 was born and raised in this fine state. Maybe it’s my love of big, blond hair, affinity for rhinestone belt buckles, or how I gracefully climb into a pick-up truck (that’s a lie) but people tend to think I am a native, even after I open my big Yankee mouth. Hmmm. Either way, I made this little photo on Facebook to show my special love for Jews of this fine state. 

Yee haw, y’all! Besides Texas, and cowboys, and Jews, you know what I love? Beets. Not your first guess? Well besides the fact that they are delicious, they make natural neon pink food. What’s not to love? I like to dream of adding beets to my other favorite foods (don’t you?) like this hummus. The beets add a subtle sweetness that is super tasty. You should try it! Here is all Jew need.

First up, clean and roast your beets and garlic. Drizzle beets in 1 tablespoon olive oil and wrap in aluminum foil. Roast at 375 degrees F for about 90 minutes until they are fork tender and the peel rubs off easily. After 50 minutes, add the garlic cloves drizzled in 1 tablespoon olive oil and wrapped in aluminum foil and continue to roast for remaining 40 minutes. Then cool and chop beets into pieces.

Now to make the hummus! Put beets and chickpeas in a food processor and pulse until roughly chopped.

Then add lemon juice, tahini, olive oil, roasted garlic, cumin, salt and pepper and blend. Add enough chickpea liquid or water and blend until smooth.

See?! Neon pink food! Maybe you could serve this at a baby or bridal shower? Or just Tuesday?

I was tempting to cover the whole thing in edible glitter and call it a day. Kidding, of course. Sort of.

Roasted Beet Hummus

Amy Kritzer

Just like normal hummus but neon pink and better tasting thanks to our friend the beet!

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Appetizer, Vegetarian

Servings 4

Ingredients

  

1x2x3x

• 5 ounces beets about 2 medium beets, cleaned and roasted
• 4 medium garlic cloves roasted (I like garlic so feel free to use less if you have a date or something)
• 1/2 cup chickpeas canned or cooked
• 1 lemon juiced
• 2 tablespoons tahini
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon cumin
• Salt and pepper to taste
• ½ cup chickpea liquid or water

Instructions

 

• First up, clean and roast your beets and garlic. Drizzle beets in 1 tablespoon olive oil and wrap in aluminum foil. Roast at 375 degrees F for about 90 minutes until they are fork tender and the peel rubs off easily. After 50 minutes, add the garlic cloves drizzled in 1 tablespoon olive oil and wrapped in aluminum foil and continue to roast for remaining 40 minutes. Then cool and chop beets into pieces.
• Now to make the hummus! Put beets and chickpeas in a food processor and pulse until roughly chopped.
• Then add lemon juice, tahini, olive oil, roasted garlic, cumin, salt and pepper and blend.
• Add enough chickpea liquid or water and blend until smooth.

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