Roasted Beet Hummus
Ingredients
-
2
small to medium
beets
-
1
15.5 oz can
chickpeas, drained and rinsed
-
¼
cup
tahini
-
3 to 4
cloves
garlic
-
3
Tbsp
lemon juice
-
2
tsp
lemon zest
-
½
tsp
cumin
-
1
tsp
salt
-
2 to 3
Tbsp
olive oil
Instructions
- Preheat the oven to 400°F.
- Trim the leaves of the beets, leaving a bit of stem, and clean them well.
- Wrap each beet individually in foil and roast in the oven for 1 hour.
- Once the beets are done roasting, run them under cold water to make peeling easier and chop them roughly.
- Add all ingredients except for the olive oil into a food processor and puree for 1 to 2 minutes.
- Scrape the sides and continue pureeing for an additional 30 seconds.
- Slowly add the olive oil while processing, adding more as needed until the mixture is creamy.
- Serve and enjoy!
Nutrition Facts (estimated)
Servings
8
Calories
149
Total fat
8.1g
Total carbohydrates
16.5g
Total protein
4.3g
Sodium
466.3mg
Cholesterol
0mg
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