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Who doesn't love a good hummus?! My best friend growing up in New York is half Lebanese. I was so lucky to have the opportunity to explore the amazing culture through her. One thing about middle eastern food, it is super fresh and healthy. I wanted to make a traditional hummus with a healthy spin. I added roasted beets, and this might be one of my favorite hummus' of all time and a true crowd pleaser! It's bright, slightly sweet, and full of vibrant flavor. I hope you all enjoy this beautiful hummus recipe.. 
xoxo

hummus

Roasted Beet Hummus

Recipe

Ingredients: 

 

  • 1 roasted beet, peeled and chopped 

  • 1 can chickpeas, drained 

  • 2/3 cup tahini

  • 2-3 lemons, zest & about 1/3 cup of lemon juice

  • 4 cloves garlic chopped

  • 1/3 cup olive oil

  • 1 teaspoon cumin or more to taste

  • 1 teaspoon kosher salt

  • 1 handfull chopped herbs such as cilantro or parsley

  • 1 teaspoon hemp seeds for garnish (optional)

  • 1 teaspoon chia seeds for garnish (optional)

  • 1 teaspoon toasted pine nuts for garnish (optional)

  • 1 teaspoon lemon zest for garnish (optional)

​

Instructions

 

  1. Preheat oven to 375°F. 

  2. Clean beet and cut off the top and bottom. Cut beet in half. 

  3. Lay out a large piece of tinfoil, top with a piece of parchment paper. Wrap and seal beets. (Or place beets in a greased baking dish and cover). 

  4. Roast the beet for 1 hour or until tender when pierced with a fork.

  5. Combine the chickpeas, tahini, beet, lemon juice, lemon zest, 1 tbs. chopped cilantro, garlic, cumin, and salt in the bowl of a food processor. 

  6. With the motor running, slowly drizzle in the olive oil and blend until smooth.

  7. Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony!

  8. Serve in a bowl and sprinkle optional garnishes. Add swirls of olive oil and serve with warm pita bread.

Recipe

Ingredients: 

 

  • 1 roasted beet, peeled and chopped 

  • 1 can chickpeas, drained 

  • 2/3 cup tahini

  • 2-3 lemons, zest & about 1/3 cup of lemon juice

  • 4 cloves garlic chopped

  • 1/3 cup olive oil

  • 1 teaspoon cumin or more to taste

  • 1 teaspoon kosher salt

  • 1 handfull chopped herbs such as cilantro or parsley

  • 1 teaspoon hemp seeds for garnish (optional)

  • 1 teaspoon chia seeds for garnish (optional)

  • 1 teaspoon toasted pine nuts for garnish (optional)

  • 1 teaspoon lemon zest for garnish (optional)

​

Instructions

 

  1. Preheat oven to 375°F. 

  2. Clean beet and cut off the top and bottom. Cut beet in half. 

  3. Lay out a large piece of tinfoil, top with a piece of parchment paper. Wrap and seal beets. (Or place beets in a greased baking dish and cover). 

  4. Roast the beet for 1 hour or until tender when pierced with a fork.

  5. Combine the chickpeas, tahini, beet, lemon juice, lemon zest, 1 tbs. chopped cilantro, garlic, cumin, and salt in the bowl of a food processor. 

  6. With the motor running, slowly drizzle in the olive oil and blend until smooth.

  7. Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony!

  8. Serve in a bowl and sprinkle optional garnishes. Add swirls of olive oil and serve with warm pita bread.

Buen Provecho

beets
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