Beet Hummus Appetizer Spread Recipes

ROASTED BEET HUMMUS

Steps:

• Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil.
• Combine the beet pieces, 2 tablespoons olive oil, 1 teaspoon (each) garlic and onion powder and a sprinkle of salt and pepper in a mixing bowl; toss to coat the beets.
• Place the pan in the preheated oven and roast until the beets are fork tender (estimate: 25-30 minutes). Let the texture of the beet pieces determine whether they are done versus time. A fork should easily be able to penetrate the beets.
• Remove from the oven and allow to cool completely before making the hummus.
• Combine the roasted beet, chickpeas, tahini, garlic and lemon juice to a blender or food processor. Pulse until smooth, around 4 minutes.
• With the blender running slowly pour in the olive oil and continue blending until smooth.
• Add salt and pepper to taste and blend once more.

BEET HUMMUS

Steps:

• Preheat oven to 350°F. Place the beet, olive oil, garlic and onion powder and salt and pepper in a small cast iron skillet or small baking dish and toss together so everything gets coated.
• Bake for 35 minutes or until soft and tender. Remove from the oven and let cool completely.
• Add the roasted beet, chickpeas, tahini, garlic powder and lemon juice to a blender and pulse until smooth. This will take several minutes and remember to check for consistency, you want it completely smooth.
• With the blender on low speed, slowly pour in the olive oil and continue blending until silky and smooth.
• Add salt and pepper to taste and blend again as needed.
• Serve immediately garnished with optional toppings or refrigerate in an airtight container until ready to serve.

CREAMY BEET HUMMUS

Steps:

• In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, garlic, lemon juice. Season with salt and spices.
• Run processor for a bit, and while it's running, add 2 ice cubes (this helps whip the beet hummus to a nice creamy consistency.)
• Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick yet, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture.)
• Transfer beet hummus to a bowl. Drizzle extra virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.

EASY BEET HUMMUS

Steps:

• Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.

BEET HUMMUS APPETIZER SPREAD

Steps:

• Process ingredients in food processor until smooth.

BEET HUMMUS

Steps:

• Bring a pot of lightly salted water to a low boil. Add beet and cook until tender, about 20 minutes. Remove beet and allow to cool, or place in a bowl of cold water. Peel beet, cut into small pieces, and transfer to the bowl of a food processor.
• Add tahini to beet pieces and blend until smooth. Add lemon juice, garlic, and some of the chickpeas; pulse until combined. Continue adding chickpeas in small amounts, blending after each addition. Stream olive oil in slowly, with the processor running, until hummus is smooth but still thick and spreadable. Add a bit of water if needed.