Creamy Roasted Beet Hummus Recipes

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ROASTED BEET HUMMUS



Roasted Beet Hummus image

Super creamy roasted beet hummus featuring a whole roasted beet, lemon, and plenty of garlic flavor. Perfect with chips, pita, or veggies or as a sandwich spread.

Provided by Minimalist Baker

Categories     Dip     Side     Snack

Time 10m

Number Of Ingredients 8

1 small roasted beet
1 15-oz. can cooked chickpeas ((mostly drained // 1 can yields ~1 3/4 cup))
1 large lemon ((zested))
1/2 large lemon ((juiced))
1 healthy pinch salt and black pepper
2 large cloves garlic ((minced))
2 heaping Tbsp tahini
1/4 cup extra virgin olive oil

Steps:

  • See roasting instructions here.
  • Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
  • Add remaining ingredients except for olive oil and blend until smooth.
  • Drizzle in olive oil as the hummus is mixing.
  • Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it's too thick, add a bit of water.
  • Will keep in the fridge for up to a week.

Nutrition Facts : ServingSize 1 ~one-third-cup servings, Calories 216 kcal, Carbohydrate 19 g, Protein 6.1 g, Fat 14 g, SaturatedFat 1.8 g, Sodium 191 mg, Fiber 5.4 g, Sugar 4 g, UnsaturatedFat 10.8 g

CREAMY ROASTED BEET HUMMUS



Creamy Roasted Beet Hummus image

Creamy, flavorful, and so nutritious, this roasted beet hummus recipe is the perfect dip for some veggies, pita, crackers, or whatever! It's gluten free, vegan, and a perfect (and pretty) way to sneak some veggies into your diet!

Provided by Claire Cary

Categories     Dips

Time 1h20m

Number Of Ingredients 9

1 small beet
2 can chickpeas (drained and rinsed)
3 tbsp lemon juice
6 large cloves garlic
1/2 cup tahini (I like Soom Foods)
6 tbsp extra virgin olive oil
1/4 cup ice cold water
1 tsp sea salt (or to taste)
Black pepper to taste

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Wash and dry the beet and wrap in aluminum foil.
  • Place in the oven and bake for about 45 minutes - 1 hour or until easily pierced with a fork.
  • During the final few minutes of baking, mince the garlic and add to a pan with a splash of olive oil.
  • Saute until golden brown.
  • Remove the beet from the oven and let cool.
  • Once it is cool enough to handle, peel off the skin (it should come off easily) and chop into chunks.
  • Add to your food processor and pulse until you have very small pieces.
  • Add in all remaining ingredients including the sautéed garlic and process until completely smooth. I like to let the food processor run for a good 2 or so minutes to ensure it's really creamy.
  • Taste and adjust seasonings as desired or add more water for a thinner consistency. I sometimes add in one raw clove of garlic for a stronger garlic flavor. The food processor will heat the hummus a bit, so I suggest adding it to the fridge before serving!

Nutrition Facts : ServingSize 0.5 cup, Calories 187 kcal, Sugar 3 g, Fat 18 g, SaturatedFat 3 g, Carbohydrate 15 g, Fiber 3 g, Protein 5 g

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