This roast beet hummus is free of charge for legumes. I only want beets, garlic, tahini, lemon juice and salt. Spread on toasted naan spots, pita chips or avocado toast or sandwiches. This recipe produces about 1-1/4 cups.
Check out the colours of this bowl for healthy goodness.
It’s hard to believe that a single artificial food coloring is not used in this hummus. Mother Nature is so wonderful with her natural tint ability.
I had my first beet hummus a few weeks ago (2016) at a blog retreat in Park City, Utah. I fell in love with the colour right away. It’s very vibrant and really brightens the spread of appetizers and the hummus and vegetable trays. And the flavor is simple and tasty.
I soaked crunchy naan points and vegetables there, but as a sandwich or avocado toast spread, it’s the way I love it the most.
You will need this roast beet hummus.
Beats – Red beats give this hummus a natural bright colour. Garlic – Gives this hummus a slightly sweet and mellow garlic flavour. Olive Oil – lends you a richness and flavour. Tahini – Gives this hummus a rich, creamy texture and a slightly nutty flavor. Lemon Juice – Adds brightness and subtle concrete. Kosher Salt – Enhances the flavor of this hummus. All seasonings – used in serving. option.
Preheat the oven to 400°C (or 200).
To get started, trim the lush edges from 8-10 oz beats. Wash and dry thoroughly before placing it on a sheet of foil.
On another sheet, place two cloves of sarcastic garlic. Both drizzle with a small amount of olive oil.
Next, fold the foil so that they look like a wallet. Place them on a rimmed baking sheet and slide them into a preheated oven. Beats should be roasted for 40-50 minutes or until the fork is tender. Garlic only requires 25 minutes.
Peel both the beets and garlic and then let cool. There are kitchen towels that are dedicated to rubbing off the skin of the beets, but you can use paper towels instead. It is also convenient to wear nitrile gloves.
Once peeled, quarter the beets and add them to the food processor (attaching the blades) along with roasted garlic (peeled) roasted garlic, 1 lemon and 1/4 cup tahini juice, and some pinch of kosher salt.
Secure the lid and give some long pulses. Use a rubber spatula to scrape off the sides.
Continue blending until smooth. If necessary, try salt to taste the seasons and taste.
All the sprinkles except for the bagel blend were decorated with hummus.
The roasted beet hummus is earthy, buttery smooth and totally tasty!
Here are some ways to use hummus:
It can be served as a dip with cut vegetables or toasted pita or naan debris. Use as the base for 7-layer hummus dip. As a spread of toast, sandwiches, burgers or wraps. Add it to your salad or grain bowl when you need a touch of creaminess. Mix in salad dressing. Do you love hummus? For Hummus recipes, click here!
enjoy! And if you try this recipe, let me know! Take a photo and tag it on Twitter and Instagram!
yield: 10 Serving
Roasted beet hummus
This roast beet hummus is free of charge for legumes. I only want beets, garlic, tahini, lemon juice and salt. Spread on toasted naan spots, pita chips or avocado toast or sandwiches. It produces 1¼ cup. Or a serving of about 10 (2 tablespoons).
Preheat the oven to 400°C (or 200).
Place the beets on large foil and drizzle with 1½ teaspoon olive oil. Fold the edges and crimify to create a wallet
Place the garlic (skinned) on a small piece of aluminum foil and drizzle with 1/2 teaspoon of olive oil. Fold the edges and crimble them to create a wallet.
Place the foil package on a rimmed baking sheet and slide it into a rack in the center of a preheated oven. Roast the beets for 45-50 minutes and roast the garlic for just 25 minutes.
Remove and allow to cool before processing.
Once the beets are cool enough to handle, work with one beet at a time and rub the skin using a kitchen towel (which can stain the towel) or a paper towel. Cut into quarters and place in a bowl of a food processor equipped with a blade attachment.
Peel off the garlic cloves and add to the food processor along with lemon juice, tahini, pinch or di-salt.
Secure the lid and process until smooth. Taste and season with more salt if necessary.
Serve in a shallow bowl, drizzle with excess olive oil (if necessary) and sprinkle with all the seasonings.
Nutrition Disclaimer: All information presented on this site is for informational purposes only. I am not a certified nutritionist and nutritional information shared on Simplescratch.com should be used as a general guideline only.
Serving: 2A large spoon, calorie: 54kcal, carbohydrates: 4g, protein: 1g, fat: 4g, Saturated fat: 1g, Polyunsaturated fat: 1g, January Saturated Fat: 2g, sodium: 20mg, potassium: 107mg, fiber: 1g, sugar: 2g, Vitamin A: 12iu, Vitamin C: 3mg, calcium: 13mg, iron: 0.5mg
This recipe was originally posted on November 15th, 2016 and updated with clear and concise instructions, new photos and useful information.
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(TagStoTRASSLATE) Beet (T) Dip (T) Hummus (T) Roast Beet (T) Sandwich Spread (T) Snack
