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Roasted Beetroot Hummus
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Roasted Beetroot Hummus is creamy, healthy, and has a gorgeous pink hue. Pair it with fresh veggies or pita chips for a scrumptious snack.
Course
Appetizer
Cuisine
Mediterranean
Prep Time
5
mins
Cook Time
1
hr
Total Time
1
hr
5
mins
Calories
148
Author
Elena Tomasi
Ingredients
2
medium sized beetroots
skin on
1 can (14 oz.-400 g)
chickpeas
drained and rinsed
2½
tablespoons
tahini
2
cloves
garlic
1
tablespoon
lemon juice
½
teaspoon
salt
¼
teaspoon
cumin
water to thin
Instructions
Preheat the oven to 400°F (200°F)
Wrap each beetroot in aluminum foil and roast them for 1 to 2 hours (it depends on the size of your beets) or until soft and tender.
Once the beetroots are roasted, remove them from the oven and let them cool.
Peel the skin and chop them into chunks.
Place the beetroots, chickpeas and garlic into a food processor and blend for 1 minute.
Add tahini, lemon juice, salt, cumin, 1 teaspoon of water and blend until the hummus becomes smooth and creamy.
If it's too thick add more water until the consistency is perfect.
Taste and adjust the seasonings, adding more salt or lemon if needed
Refrigerate or use immediately. Roasted beetroot hummus will last in the fridge for approximately 1 week.
Enjoy! :)
Nutrition
Serving:
60
g
|
Calories:
148
kcal
|
Carbohydrates:
21.6
g
|
Protein:
7
g
|
Fat:
4.4
g
|
Saturated Fat:
0.6
g
|
Sodium:
177
mg
|
Fiber:
6.1
g
|
Sugar:
5
g