Description
This Roasted Beet Hummus combines the earthy sweetness of roasted beets with the creamy texture of traditional hummus, enhanced by garlic, tahini, and a smoky paprika kick. Garnished with toasted walnuts, fresh chives, and lemon peel, it’s a vibrant, nutritious dip perfect for snacks, appetizers, or a healthy side.
Ingredients
Units
Scale
Main Ingredients
- 4 tablespoons olive oil, plus more for drizzling
- 5 large cloves garlic, peeled
- 4 cups red beets, cut into 1/2-inch cubes (about 3 large beets)
- 15 ounces chickpeas, drained (1 can)
- 1/4 cup lemon juice
- 2 tablespoons tahini
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- black pepper, to taste
Garnish
- 1/3 cup walnuts, for garnish
- 1 teaspoon chives, chopped for garnish
- lemon peel, grated, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the beets and garlic.
- Toss Ingredients: In a bowl, combine the peeled garlic cloves and beet cubes with some olive oil, kosher salt, and black pepper. Toss well to coat all pieces evenly.
- Roast Beets and Garlic: Spread the coated beets and garlic in a single layer on a foil-lined baking sheet. Roast in the oven for about 10 minutes, or until the beets are tender when pierced with a fork.
- Prepare Hummus Base: While the beets are roasting, add chickpeas, lemon juice, tahini, smoked paprika, ¼ teaspoon kosher salt, and 4 tablespoons olive oil into a food processor or blender. Pulse until the mixture is smooth but still slightly chunky.
- Add Roasted Beets and Garlic: Once the roasted beets and garlic have cooled enough to handle, add them to the food processor. Puree the mixture until smooth, leaving some texture if you prefer a chunkier hummus.
- Adjust Seasoning and Garnish: Taste and season with additional salt and black pepper as needed. Transfer the hummus to a serving bowl and top with chopped walnuts, fresh chopped chives, and grated lemon peel for a bright, crunchy finish.
Notes
- You can roast the beets and garlic longer if you prefer them more caramelized and sweeter.
- For a nuttier flavor, toast the walnuts lightly before chopping and adding as garnish.
- If you want a smoother hummus, blend it longer until the texture is creamy to your liking.
- Feel free to use canned or cooked chickpeas, but rinse well for best flavor and texture.
- This hummus keeps well refrigerated for up to 4 days in an airtight container.
- Serve with pita bread, fresh veggies, or use as a spread for sandwiches.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90 kcal
- Sugar: 3 g
- Sodium: 160 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
