Roasted Beet Hummus is an easy, healthy Game Day recipe made with roasted beets, chickpeas, fresh lemon and a bite of garlic. Bright vibrant pink, Roasted Beet Hummus is creamy smooth hummas perfect to serve up with pita chips and yes, it really is better than store-bought! .. even if you don’t like beets!
With football season starting soon, I began searching for healthy Game Day recipe ideas because it’s a long football season and this girls waistline cannot afford to spend the next six months chowing down on Beef Enchilada Dip and Crispy Baked Potato Skins every Saturday. So in the interest of self respect, I needed to find a healthy Game Day alternative to throw in the mix every once in a while and since I absolutely LOVE hummus, I decided that was the best place to start. Then I saw a flash of pink and WHAAAAT??? … purple hummus??? .. or is that pink hummus??? WHO CARES, IT’S SO PRETTY!!! Yes, I am a sucker for pretty food and this Roasted Beet Hummus is bright pink and gorgeous but more importantly, it’s amazing!!
This is the part where I tell you how much I don’t like beets …
I don’t like beets. My parents served them up to me out of a can circa 1980 and that was the one and only time I have ever had beets and saw no reason to rekindle that failed relationship as an adult. So why did I make a beet hummus if I don’t even like beets? Um … let’s go back to the ‘pretty’. It just looked so fun, so pretty, so bright freaking pink!! … and I really do like hummus so why not give it a try? So I did and with a little of this and a little of that, I am absolutely blown away with how good this Roasted Beet Hummus is. Nutty and smooth with a bit of tang from the lemon and bit of bite from the garlic, this Roasted Beet Hummus is the perfect healthy Game Day recipe.
HOW DO YOU PEEL BEETS?
It’s not necessary to peel your beets prior to roasting them, the skins are pretty easy to remove once you take the beets from the oven. Once roasted, let your beets cool enough to where you can easily handle them and then take a knife and cut off the stem. Slide your knife under the skin and using your thumb to hold it, peel the skin right off the beet and repeat this step until you have removed all of the skin.
WHAT IS TAHINI AND DO YOU NEED IT?
Tahini is a Middle Eastern paste or sauce made from ground sesame seeds and you will usually find your tahini in the ethnic section of your grocery store. For this Roasted Beet Hummus recipe, I am going to say no, you do not need to add tahini to your Roasted Beet Hummus if you do not already have it on hand or are unable to find it. It adds an extra layer of nuttiness but since you are also adding chickpeas to your beet hummus, it’s really not necessary. Plus, the only jar of tahini I found in my grocery store was huge and $7.00 so I guess I will be making hummus for a while to use all that up 🙂
HOW DO YOU MAKE ROASTED BEET HUMMUS?
Easy! To make Roasted Beet Hummus, start by preheating oven to 375 degrees. Wash beets and bake for 1 hour or until they can be easily pierced with a knife. When they have cooked, remove them from the oven and let your beets cool to where you can easily handle them and then take a knife and cut off the stem. Slide your knife under the skin and using your thumb to hold it, peel the skin right off the beet and repeat this step until you have removed all of the skin. Quarter beets and set aside. Place garlic in a food processor and mince. Add beets and chickpeas and pulse to combine. Add the salt, tahini, cayenne and lemon. Process the mixture for a full 1-2 minutes or until the hummus is super creamy, stopping to scrape down the bowl now and then. Serve up with veggies or pita chips and top off with a garnish of diced green onion.
That’s how easy it is to make super healthy, super delicious Roasted Beet Hummus to add to your Game Day table.
Enjoy!
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- 3 large beets
- 15 ounce can of chickpeas drained and rinsed
- 3 tablespoons tahini optional
- 3 cloves garlic minced
- 1/2 teaspoon salt
- juice of one lemon
- pinch of cayenne powder
- green onion diced for garnish
- To make Roasted Beet Hummus, start by preheating oven to 375 degrees. Wash beets and bake for 1 hour or until they can be easily pierced with a knife. When they have cooked, remove them from the oven and let your beets cool to where you can easily handle them and then take a knife and cut off the stem. Slide your knife under the skin and using your thumb to hold it, peel the skin right off the beet and repeat this step until you have removed all of the skin. Quarter beets and set aside.
Place garlic in a food processor and mince. Add beets and chickpeas and pulse to combine. Add the salt, tahini, cayenne and lemon. Process the mixture for a full 1-2 minutes or until the hummus is super creamy, stopping to scrape down the bowl now and then. Serve up with veggies or pita chips and top off with a garnish of diced green onion.
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