Roasted Beet Hummus

We have a serious crush on beets over here at the TDW kitchen. They’re packed with nitrates, folate, potassium, antioxidants, fiber, and vitamin C. They can be a mess to prepare, so we used frozen beets that are already peeled and poached before we roasted them. Trust us, this fiber and antioxidant-packed dip needs to be on your healthy snack rotation!

Roasted Beet Hummus

We have a serious crush on beets over here at the TDW kitchen. They're packed with nitrates, folate, potassium, antioxidants, fiber, and vitamin C. They can be a mess to prepare, so we used frozen beets that are already peeled and poached before we roasted them. Trust us, this fiber and antioxidant-packed dip needs to be on your healthy snack rotation!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 2 cups

Ingredients

  

1x2x3x

• 1 bag frozen beets (we use Stahlbush brand, 10oz)
• 1 15-oz can chickpeas rinsed and drained
• 2 garlic cloves
• 1/2 cup tahini
• 1/2 cup olive oil (we love Kasandrinos)
• 1/2 cup water
• juice of half of a large lemon OR one small lemon
• 1 tsp good quality kosher or sea salt

Instructions

 

• Roast beets in the oven according to package directions. Set aside and let cool.
• Drain and rinse chickpeas in a strainer. Gently break apart chickpeas with your hand while the water is rinsing them. This helps the skins come apart.
• Add the beets, drained chickpeas, garlic, tahini, lemon juice, salt and olive oil to a blender. Blend until smooth, but still a little chunky. Slowly drizzle in the water. Or if you like your hummus with more texture, you don't have to add all of the water.
• Taste the hummus and add more salt or lemon if needed. Chill in the refrigerator until ready to serve. Enjoy!

Created by Chef Carrie Dearden