Description
Beet hummus is creamy, slightly sweet and nutritious. Made with chickpeas, tahini and roasted beets, which give this recipe it’s beautiful colour. Beet hummus makes the perfect dip or spread in a sandwich or wrap.
Ingredients
Scale
- 2 medium beet, steam removed
- 540 ml can of chickpeas, drained and rinsed
- 1/4 cup lemon juice (juice from about 1 fresh lemon)
- 4 tbsp olive oil
- 2 tbsp tahini
- 2 garlic cloves
- 3 tbsp water
- 1/2 tsp salt
Garnish with chopped parsley and sesame seeds (optional)
Instructions
- Preheat oven to 400°F. Loosely wrap each beet in foil and place in oven for 35 minutes or until tender. Remove from oven, let cool and remove skin on beets.
- While the beets are roasting, remove skins of the chickpeas. see notes
- Chop cooled beets and add to food processor with the remaining hummus ingredients. Pulse until creamy (about 2 minutes depending on food processor).
- If serving right away, spread in a bowl and garnish with chopped parsley and sesame seeds. If using as a spread, place in airtight container in the refrigerator for up to 4 days.
Notes
- Removing the skins of the chickpeas helps create a creamier hummus and also helps with digestion. I like to put the chickpeas on a clean kitchen towel, fold the towel over top of the chickpeas and gently rub your hands over the chickpeas/towel. This will help remove the skins. Discard skins.
- Prep Time: 10
- Cook Time: 35
- Category: Dip/Spread
- Method: Blend