Hummus is one of my staple foods. It’s so versatile and it’s also good for you (high in fiber and protein). I eat it in wraps with veggies and with pretzels as a snack. Lately, I’ve been experimenting with different varieties of hummus and this Roasted Beet Hummus is one of my favorites…the pretty rose color doesn’t hurt ?!
I feel like beets are kind of underrated. They’re filled with vitamins and minerals and they have a mild taste. I usually buy the ready-to-eat beets because they’re so convenient.
This hummus is easy to make and there’s plenty leftover for snacking!
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Roasted Beet Hummus
A delicious twist on a classic!
Ingredients
- 1 cup Ready-to-eat beets
- 2 cups Chickpeas
- 1/4 cup Tahini
- 3 tablespoons Olive oil
- 2 teaspoons Lemon juice
- 1 1/2 teaspoons Cumin
- 1 Garlic clove
Instructions
Preheat oven to 325 degrees. Cut beets into cubes and placed on lined baking sheet. Drizzle with olive oil. Cook for 25 minutes. Let beets cool.Add beets and all other ingredients to a food processor. Blend until smooth. Garnish with cut beets and pumpkin seeds.
Details
Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Yield: 8-10 servings
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