Roasted Beetroot Hummus
This Roasted Beetroot hummus might just be one of the best healthy snacks. Because of the amazing color it’s the ideal party food, yet it’s packed with nutrients and proteins.
I’m a major snacker and I am not ashamed to admit it. I like to eat something every couple of hours. If I don’t eat regularly, I feel a brain fog set on and I know I’m going to get nothing done that day. And that’s why just one more thing I adore about hummus (and especially this hummus). It’s a healthy snack option and it tastes amazing too.
What’s great about this recipe
- Creamy and delicious
- The ideal healthy party food
- Vegan, gluten free and dairy free
- Super easy to make – the food processor does most of the work
Roasting Beets
One of the great things about roasting beets is that it releases the sweetness in the natural sugars and takes away some of the earthy taste. Don’t get me wrong, I like the deep and earthy taste in beets, but I don’t like it to be overpowering.
Can you make this recipe without Tahini?
Of course you can. You may need to add a little olive oil in it’s place, and maybe add a little extra seasoning, but it will work just as well.
Serving Beetroot Hummus
Serve with fresh veggies (I like to use carrot sticks, cucumber sticks, celery stalks and so on), pretzels or whatever you desire. The great thing about this hummus is that it pretty much goes well with everything.
I also like using any leftovers as a sandwich spread or in a wrap along with lots of veggies. It’s so good and the possibilities are endless.
How is this Roasted Beetroot Hummus made?
It’s so easy:
- Preheat the oven to 400F.
- Peel and rinse the beets.
- Cut into chunks and place the beets on a baking tray lined with baking parchment. Coat the beets with olive oil and bake in the oven for 40 minutes or until the beets are cooked through and soft when you poke them with a knife.
- Take the beets out of the oven and allow them to cool.
- Next, pour the beets into a food processor along with all the rest of the ingredients. Blend until everything is smooth and combined.
- Store in the refrigerator.
Roasted Beetroot Hummus
Ingredients
- 3 Fresh Beetroots (12 oz)
- 2 cups Cooked Chickpeas
- 2 tbsp Tahini
- 2 cloves Garlic Minced
- 1 Lemon – juice from
- ¼ cup Cold Water
- ½ tsp Ground Cumin
- Pinch of salt
- Pinch of Pepper
- Olive Oil
Instructions
- Preheat the oven to 400F.
- Peel and rinse the beets.
- Cut into chunks and place the beets on a baking tray lined with baking parchment. Coat the beets with olive oil and bake in the oven for 40 minutes or until the beets are cooked through and soft when you poke them with a knife.
- Take the beets out of the oven and allow them to cool.
- Next, pour the beets into a food processor along with all the rest of the ingredients. Blend until everything is smooth and combined.
- Store in the refrigerator.
