Homemade Roasted Beet Hummus
Ingredients
- 1 can chickpeas (15.5 oz)
- 3 small beets (100 grams)
- 1 bulb of garlic
- 1/2 lemon (both juice and zest)
- 3 tbsp olive oil
- 2 tbsp tahini
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1 tsp salt
- cracked black pepper
- a few ice cubes
Preparation
Preheat your oven to 400°F
Cut the garlic bulb in half, drizzle it with olive oil, and wrap it in foil
Wash the beets, drizzle them in olive oil, and wrap them in foil as well
Place the wrapped beets and garlic on a baking sheet and roast them for 40-45 minutes until they’re tender
Let the roasted beets and garlic cool at room temperature before peeling and chopping them
Peel the skin off the cooled beets and cut off the top and bottom ends
Add the drained and rinsed canned chickpeas to the bowl of a food processor
Add the roasted beets and squeeze the roasted garlic to extract the cloves
Add the lemon juice and zest, tahini, olive oil, cumin, paprika, salt, pepper, and an ice cube
Blend all the ingredients until they’re smooth and creamy
If desired, add a little cold water or olive oil to thin it out
Transfer the beet hummus to a serving bowl
Tips
Top with vegan feta, fresh parsley, and sesame seeds for extra flavor
Drizzle with extra virgin olive oil and serve with toasted naan for dipping
