Creamy Roasted Beet Hummus
Take your lunch to the next level with this creamy and colorful hummus! Use it as a dip for your favorite vegetables, crackers and pita or add it to sandwiches or avocado toasts.
Ingredients
- 1 cup beets, diced
- 2 cups cooked chickpeas
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil + 1 tablespoon for roasting
- 3 garlic cloves
- 1/4 teaspoon fine grain sea salt
- 3 tablespoon water + more as needed
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Peel and dice your beets into small sized cubes. Spread them on your prepared sheet and coat them evenly with 1 teaspoon of olive oil. Sprinkle a pinch of sea salt. Roast for 30 minutes or until cooked through.
- Meanwhile, add the remaining ingredients in a food processor.
- When the beets are done roasting, transfer them to the food processor with the other ingredients. Blend until you get a smooth, bright pink hummus. Add more water if needed.
Notes
Store in an airtight container in the fridge for up to a week.