Roasted Beet Hummus
Yield: 8 servings
Calories: 219kcal
Roasted beet hummus with pita chips is a healthy appetizer. The beautiful red beets, earthy spices, and fresh lemon juice make this dip irresistible!
Ingredients
- 4 tablespoons olive oil, plus more for drizzling
- 5 large cloves garlic, peeled
- 4 cups red beets, cut into ½-inch cubes (about 3 large beets)
- 15 ounces chickpeas, drained (1 can)
- ¼ cup lemon juice
- 2 tablespoons tahini
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- black pepper, to taste
- ⅓ cup walnuts, for garnish
- 1 teaspoon chives, chopped for garnish
- lemon peel, grated, for garnish
Special Equipment
Instructions
- Preheat oven to 400°F.
- In a bowl, toss garlic and beets with some olive oil, salt, and pepper, just to coat.
- Transfer to a foil-lined baking sheet, spreading in a single layer. Roast until tender, about 10 minutes.
- In a food processor or blender, add chickpeas, lemon juice, tahini, paprika, ¼ teaspoon salt, and 4 tablespoons olive oil. Puree until chunky but smooth.
- When beets and garlic are cool enough to handle, add them to the mixture and puree until smooth, leaving the mixture a little chunky if preferred.
- Season with salt and pepper to taste. Top hummus with chopped walnuts, chives, and lemon peel.
Nutrition
Calories: 219kcal | Carbohydrates: 18g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 349mg | Potassium: 244mg | Fiber: 3g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 9.1mg | Calcium: 20mg | Iron: 0.9mg
Recipe Link