This post features a recipe for roasted beet hummus and contains affiliate links.
As the end of the year approaches, I can officially say that I’m ready to start making and eating healthier dishes. While I love the holiday season, I must admit that I’m cookie-d out!
Now we can look onward to the New Year and work towards making some healthier choices, preferably recipes that contain no sugar and are good for you.
So today I want to share with you a recipe for roasted beet hummus that will certainly help you start thinking about eating healthier in the New Year.
I also think this recipe is so beautiful and would work as a show-stopping appetizer at your New Year’s celebrations. Of course, you can serve it any time of the year.
I personally like hummus, but sometimes the texture is just too creamy for me. I know, I’m weird. I don’t like creamy things.
I prefer a hummus that is a bit more solid vs. creamy and runny. I think that is why this recipe works so well for me. It’s filled with only fresh, whole ingredients and nothing that would make it too creamy for my tastes (I’m specifically referencing tahini sauce, which I don’t love but is in most hummus recipes).
How to Make Roasted Beet Hummus
The recipe is quite simple to make, but it does require a little preparation. You’ll need to wash, peel and roast the beets. This can be a messy job as beets have a vibrant red color that stains anything they come in contact with. Use gloves and a plate that washes off easily. Avoid using your bare hands (they will stain pink) and a wooden cutting board (again, it will stain pink).
Ironically, when you eat beets, you may notice that your pee or poop will be a little red or pink tinted too. This is totally normal so don’t worry or call your doctor, ok?
Once you roast the beets, you’ll want to combine them with the chickpeas, garlic cloves and other ingredients until blended well. The best way to blend all the ingredients together is in your food processor or high-speed blender.
If the mixture is too thick or chunky, continue to blend it and add a little water until you find the desired texture.
Why You Should Eat Beets
Beets truly are a superfood and with good reason. They offer so many benefits to your health, and on top of it all, they offer a wonderful touch of sweetness too. Beets are a sweet vegetable (other sweet vegetables include carrots, onions, sweet potatoes and winter squashes).
Here are a few reasons to add beets to your diet
(1) They’re loaded with antioxidants. Antioxidants are essential to helping reduce inflammation and oxidative stress in your body.
(2) Beets are a great source of fiber, potassium, iron, calcium, Vitamin K and folate.
(3) Beets have been connected to lower blood pressure and better circulation due to their nitrate content. Nitrate converts to nitric oxide and improves all-around blood flow.
(4) The red pigment inside beets contain phytonutrients that have been known to ward off certain types of cancer.
(5) Beets are a powerful detoxifier and are known for breaking down and helping us excrete toxins from our bodies. They are also known to help to purify the blood and liver.
Wow, beets really offer a lot of amazing health benefits – so load ’em high on your plate!
How Does It Taste?
I really love this recipe for so many reasons. For starters, it’s beautiful. The red pigment from the beets give this wonderful hummus recipe a feast for the eyes.
Second off, it’s delicious. The chickpeas make it creamy, and the garlic, lemon and beets give it a tinge of sweet and savory in each bite.
Third, this roasted beets recipe is healthy through and through. You can’t go wrong with such a clean ingredient list. There are no processed ingredients in this recipe. Period. Just clean ingredients that are good for you!
Roasted Beet Hummus Recipe
Read to make this roasted beet hummus recipe? The instructions are simple and straightforward. Good luck and let me know how it turns out for you!
Roasted Beet Hummus
Ingredients
Roast Beets
- 3 medium red beets washed, peeled and cut into forths
- 1 tsp olive oil
Hummus
- 15 ounces canned chickpeas drained and rinsed (reserve 10 chickpeas for garnish, optional)
- 2 garlic cloves
- 1 tsp Kosher salt
- 3 Tbsp lemon juice approximately juice of 2 medium lemons
- 2 Tbsp olive oil plus additional for garnish drizzle
- 2 Tbsp water
- 1 scallion, optional chopped, for garnish
Instructions
- Preheat oven to 375 degrees.
- Line a baking sheet with foil. Spray foil with cooking spray.
- Toss beet wedges with 1 tsp of olive oil. Place beets on greased baking sheet and then bake them in the oven for about 30-35 minutes until tender.
- Remove beets from oven and allow them to cool while you assemble the hummus ingredients.
- In your food processor or high speed blender, add chickpeas, garlic cloves and beets. Pulse to combine, about 20 pulses. Add salt, lemon juice, olive oil and water to food processor and blend until well combined and smooth. Add more water if creamier texture is desired.
- Add mixture to a serving bowl and drizzle with additional olive oil (optional) and top with reserved chickpeas and chopped scallions (optional)
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