Roasted Beet Hummus
Prep & Cook Time
Prep time: 20 mins
Cook time: 40 mins
Snack, Side Dish
You’ve gotta check out this new recipe from our friend – food photographer & recipe developer… Kelly Neil! This Roasted Beet Hummus is truly irresistible and makes for the perfect appetizer, snack or side dish for your at-home Spring BBQ’s with family. Put it out to snack on while you’re preparing to serve up burgers or grilled sandwiches on our Best Ever Buns!
- 1 or 2 red beets (approximately 180 to 300 grams)
- 1 tablespoon olive oil
- 1 19-ounce can of chickpeas, drained and rinsed
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1 to 1 1/2 teaspoons kosher salt
- 1 or 2 cloves garlic, minced
- 1/4 to 1/2 cup ice water
The Steps to Take
Preheat the oven to 400ºF / 200ºC. Line a baking sheet with parchment paper.
Trim the root and stem ends of the beet(s). Peel the beet(s) with a vegetable peeler. Cut into 1/2-inch chunks and toss with olive oil. Spread on the prepared baking sheet and roast for 35 to 40 minutes, or until the beets are tender. Remove from the oven and set aside.
Combine the chickpeas, lemon juice, tahini, kosher salt, and garlic in the bowl of a food processor. Add ice water by the tablespoon and pulse until the mixture begins to move and starts to process into a smooth paste. Add the roasted beets and pulse to combine.
Add more ice water by the teaspoon until the hummus is smooth and fluffy and all of the ingredients are well combined. Adjust flavours and seasoning to your preference and taste.
Serve garnished with a drizzle of olive oil, fresh herbs, a sprinkle of cumin, and a little flaky salt.
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