Roasted Beet Hummus
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!
Servings: 12 Portions
- 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.
Serving: 12g | Calories: 75.4kcal | Carbohydrates: 10.5g | Protein: 3.2g | Fat: 2.7g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 0.8g | Sodium: 119.4mg | Potassium: 90mg | Fiber: 2.8g | Sugar: 1.5g | Vitamin A: 35IU | Vitamin C: 4.3mg | Calcium: 22mg | Iron: 0.5mg