Roasted Beet And White Bean Hummus Recipes

BEET AND WHITE BEAN HUMMUS

Steps:

• Clean beets, toss in small amount of olive oil and wrap in tin foil. Roast in pre-heated oven at 350 degrees Fahrenheit for approx 40-45.
• Remove beets from oven. Allow to cool just enough that you can easily remove the skin.
• Add to the blender.
• Drain and rinse beans and add to the blender with beets, tahini, juice of one lemon, 2 cloves of garlic.
• Blend until you reach the desired consistency.
• Season with salt to taste.

ROASTED BEET AND WHITE BEAN HUMMUS

Steps:

• Mince the garlic clove in a food processor.
• Add the beans, beet, tahini, olive oil, lemon juice, salt, and pepper and process until smooth.
• If the mixture is too thick, feel free to add additional olive oil as needed to achieve desired consistency.
• Serve at at room temperature.

ROASTED BEET-WHITE BEAN HUMMUS

Steps:

• Preheat oven to 425 degrees. Roast beet and rub off skin. Chop beet, then puree with white beans, lemon juice, garlic, and olive oil until combined. Season with salt and pepper. Hummus can be stored in refrigerator in an airtight container up to 3 days. Sprinkle with more pepper and serve with crudites.

ROASTED BEET HUMMUS (WITH WHITE BEANS)

Steps:

• Preheat oven to 400F and line a baking sheet with parchment paper.
• Add the beets to a small bowl and toss with 1/2 tablespoon of oil. Spread out on baking sheet and roast for 30-35 minutes, or until the beets are tender. Stir or flip a few times to ensure they don't burn. Remove from oven and let cool enough to handle.
• Add the beets and remaining ingredients to a food processor bowl, and process on high until the mixture is smooth and creamy. You may need to stop the food processor a few times to scrape down the sides.
• Scoop the hummus into a bowl and serve immediately, or place in the refrigerator to allow it to cool and firm up.
• Store any leftovers in an airtight container in the refrigerator and enjoy within 4-5 days.

ROASTED BEET HUMMUS

Steps:

• Puree garlic, beets, beans, lemon juice, and olive oil. Season with salt and pepper. Serve with fennel.

ROASTED BEET AND MINT HUMMUS

Steps:

• In a food processor, blend the chickpeas, beets, mint, tahini, olive oil, garlic, lemon juice and 1/4 cup water. Blend until smooth, and season with salt and pepper. Serve with crudite or chips.