Roasted Beet Hummus (without Tahini)
Roasted beets make the flavor and color pop in this delicious hummus recipe.
September 08, 2024
Ingredients
- 2 medium beets
- 1,15.5-ounce can of chickpeas, drained (save liquid), not rinsed
- 2-3 fresh garlic cloves, sliced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- 1/8 teaspoon dried cumin
Preparation
- Preheat oven to 400°F.
- Wash beets and remove stems. Wrap each beet with aluminum foil, and place on a foil-covered pan.
- Place pan in oven and cook 45 - 60 minutes, until softened, then remove and allow to cool.
- While beets are cooking, combine remaining ingredients in a food processor or blender: drained chickpeas, garlic, olive oil, lemon juice, salt and cumin.
- Blend on low until you have a smooth texture, adding liquid from chickpeas, or olive oil one tablespoon as a time to reach desired texture.
- When beets are done cooking, peel, cut into quarters, and add to the hummus mixture.
- Blend to desired smooth texture. If the hummus is too thick, thin with one tablespoon at a time with liquid from chickpeas, olive oil, or lemon juice to taste
Nutritional Information
Makes about 2 cups (about 16, 2-tablespoon servings). Approximate nutrients per 2 tablespoon serving: 55 calories, 3 grams protein, 3 grams fat, 5.5 grams carbohydrate, 1.5 grams fiber, 114 milligrams sodium, 11 milligrams calcium.
Recipe created by Mary-Jo Sawyer, VCU Health Registered Dietitian.
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