Go Back
Print

Roasted Beet Hummus

Add this new flavor to your hummus recipes as it makes everyone smile with it's bright red color. 

Course Side Dish
Cuisine California Greek
Author Mary Papoulias-Platis

Ingredients

  • 2 small roasted beets, peeled and roughly chopped
  • 2 cans (15oz.) chickpeas, drained and rinsed
  • 1/3 cup tahini
  • 2 garlic cloves, chopped
  • 1/4 cup fresh lemon juice
  • pinch of cayenne pepper
  • extra virgin olive oil if needed and for topping

Instructions

  1. Wash the beets to remove all the dirt. Remove the stems and wrap in foil.

  2. In a 400 degree oven, roast on a sheet pan for 35-45 minutes depending on the size of your beets.

  3. Remove and let cool slightly, remove the skins and trim away root. Roughly chop.

  4. Combine all the ingredients in a food processor or blender, and blend until smooth, 2-3 minutes, stopping to scrape down the sides. Serve.

  5. If needed: add more liquid gradually, by adding olive oil. Top with olive oil which is optional.

Recipe Notes

You can use pre-cooked beets with this recipe.