This is the main content.
Roasted Beet Hummus
Recipes
Roasted Beet Hummus
6 servings
1 hour, 5 minutes total (Active 10 minutes)

Ingredients

  • 1 large fresh red beet
  • Nonstick aluminum foil
  • 2 lemons, for juice
  • 1 can chickpeas (15–16 oz), drained
  • 2 cloves garlic
  • 2 ½ tablespoons tahini
  • ⅓ cup olive oil
  • ½ teaspoon ground turmeric
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • Vegetables or pita chips (optional for dipping)

Steps

    1. Preheat oven to 450°F. Trim and wash beet, then wrap tightly in foil and place on baking sheet; roast 45–60 minutes or until beet is fork-tender. Remove from oven; set aside to cool. Squeeze lemon for juice (¼ cup).
    2. Rub skin off beet using fingers (or paper towel); discard skin. Chop beet roughly. Drain and rinse chickpeas. Place all ingredients (except vegetables or pita chips) in food processor bowl; process until smooth. Serve chilled or at room temperature with vegetables or pita chips.
    Note: For added crunch, top hummus with pepitas and sliced radish.

Amount per ⅙ recipe serving: Calories 240, Total Fat 17g, Sat Fat 2.5g, Trans Fat 0g, Chol 0mg, Sodium 240mg, Total Carb 18g, Fiber 5g, Sugars 5g, Protein 6g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%