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 were already peeled and poached before we roasted them. Trust us, this fiber and antioxidant-packed dip needs to be on your Easter table!
Ingredients
- 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!