Ingredients
- 1 pound red beets, washed, peeled, and cut into chunks
- Olive oil, for drizzling
- 1 (15-ounce) can chickpeas (garbanzos), rinsed and drained
- 3 cloves garlic, crushed
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1 tablespoon ground cumin
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Roasted Red Beet Hummus
Jennifer Brewer | Delicious Living- Serves: 4 people
This blood-red, protein-rich hummus is fun for parties. Sprinkle with black sesame seeds and serve with sesame rice crackers for a gluten-free goodie.
Directions
- Preheat oven to 400˚. Place beet chunks on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Roast for 30–40 minutes, or until tender. Allow to cool slightly.
- Transfer roasted beets to a food processor and add chickpeas, garlic, tahini, lemon juice, cumin, 2 tablespoons olive oil, and salt. Blend until creamy, scraping down sides as needed. Adjust taste with lemon juice and salt. Refrigerate up to 3 days.
