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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
Roasted Beet Hummus
Recipe
Ingredients:
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1 roasted beet, peeled and chopped
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1 can chickpeas, drained
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2/3 cup tahini
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2-3 lemons, zest & about 1/3 cup of lemon juice
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4 cloves garlic chopped
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1/3 cup olive oil
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1 teaspoon cumin or more to taste
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1 teaspoon kosher salt
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1 handfull chopped herbs such as cilantro or parsley
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1 teaspoon hemp seeds for garnish (optional)
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1 teaspoon chia seeds for garnish (optional)
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1 teaspoon toasted pine nuts for garnish (optional)
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1 teaspoon lemon zest for garnish (optional)
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Instructions
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Preheat oven to 375°F.
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Clean beet and cut off the top and bottom. Cut beet in half.
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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).
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Roast the beet for 1 hour or until tender when pierced with a fork.
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Combine the chickpeas, tahini, beet, lemon juice, lemon zest, 1 tbs. chopped cilantro, garlic, cumin, and salt in the bowl of a food processor.
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With the motor running, slowly drizzle in the olive oil and blend until smooth.
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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!
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Serve in a bowl and sprinkle optional garnishes. Add swirls of olive oil and serve with warm pita bread.
Buen Provecho
