Add an extra layer of healthy nutrients to ordinary hummus with this delicious roasted beet hummus recipe without tahini (you don't need it!). This hummus is as tasty as it is beautiful!
3medium red beetswashed, peeled and cut into wedges
1tspolive oil
Hummus
15ounceschickpeas (canned)drained and rinsed (reserve 5-10 chickpeas for garnish, optional)
2garlic cloves
1tspkosher salt
3Tbsplemon juiceapproximately juice of 1 large lemon
2Tbspwater
2Tbspolive oilplus additional for garnish drizzle
1scallion, optionalchopped, for garnish
Instructions
Preheat oven to 375ºF and 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 roast them in your oven for about 30-35 minutes until tender.
Remove the beets from the oven and allow them to cool while you assemble the rest of the hummus ingredients.
In your food processor or high-speed blender, add chickpeas, garlic cloves, roasted beets, salt, lemon juice, water (as needed), and oil, and blend until well combined and smooth. Add more water, if needed, to get desired smooth texture.
Add the mixture to a serving bowl and drizzle with additional olive oil (optional) and top with reserved chickpeas and chopped scallions (optional).
Notes
I recommend setting about 5-10 chickpeas aside (before processing) to use as garnish. Serve hummus with crackers, tortilla chips, cucumber chips, carrot sticks, or jicama chips.As a shortcut, you can use canned or pre-cooked beets.You'll notice this recipe does not use tahini or sesame paste. I don't think it needs it. If you don't like tahini but you want to enjoy hummus, this recipe is for you!