The first time I had roasted red beet hummus, I was a total stranger to all things beets. As a teenager, I worked at a Round Table Pizza (if you don’t know what that is, you aren’t missing much). I had to work the salad bar basically every shift. These duties included refilling the various toppings. One of them—you guessed it—was beets. I’m sure the beets were canned or something, but the smell of 3 gallons of beets in juice was enough to make my stomach turn.
It took me exactly fifteen years to get over my repulsion, and it was roasted red beet hummus that did the trick!
The gorgeous color of this mysterious dip captivated me the first time I had it at a party. Once I learned it was beet hummus, I was disgusted (of course) but I didn’t want to be rude, so I tried it. It was delicious! The essence of beet was still there, but it was leveled out by the chickpeas and garlic. I was in love! This led to me eventually trying beet in my juices and now I really love it.
This roasted red beet hummus is a beautiful addition to any table. Hummus is already a healthy dish. Beets enhance it as a great source of folate (vitamin B9), fiber, manganese, vitamin C, potassium, and iron.
Roasted Red Beet HummusPrint Recipe
- 2 medium sized beets, roasted
- 1 can of chickpeas (drained and rinsed)
- 2 heaping tbsp. of tahini
- Juice of 2 lemons
- Zest of 1 lemon
- 3 cloves of garlic
- 1/2 tsp. salt
- 1/4-1/3 cup of olive oil
Preheat your oven to 425 degrees F
Rub beets with a little olive oil and wrap individually in foil, place on a baking sheet and roast for 1-1.5 hours
Allow beets to cool, then cut them into 1" cubes for blending
Place all ingredients into a blender and blend until smooth. Add water if you need to thin it out
Refrigerate at least 2 hours before serving (I just like cold hummus)