I’ve found that people either love or hate beets. For those haters out there, I want you to keep an open mind! Yes, beets have an acquired taste that can be bitter, earthy and strong for some people, but fresh, roasted beets are pretty delicious.
I love the way this beet hummus tastes- it’s slightly sweet and not too beet-ey at all! What I love most about this recipe is definitely the color. It’s so bright and vibrant which is exactly what I need when there is still snow on the ground this time of year!
Beets contain many different vitamins and minerals including folate, potassium, magnesium, Vitamin C, iron and Vitamin B6. They are also a great source of fiber and get their deep purplish-red hue from phytonutrients called betalains.
This beet hummus makes a delicious snack paired with some raw vegetables, bread, or crackers. It would also be the perfect addition to any sandwich.
- 2 medium red beets (or 3 small)
- 2 cloves garlic
- 2 cups chickpeas, drained and rinsed
- ¼ cup tahini
- 3 Tablespoons olive oil plus more for drizzling
- 3 Tablespoons water
- Juice of 1 lemon
- ½ teaspoon cumin
- Pinch of salt and black pepper
- Preheat the oven to 400°F. Drizzle the beets with olive oil and then wrap them individually in foil. Place them on a baking sheet and roast for 40-60 minutes, or until the beets are fork-tender.
- When cool enough to handle, peel the beet skins under running water using your hands.
- Roughly chop the beets and place them in the bowl of a food processor. Add the garlic, chickpeas, tahini, olive oil, water, lemon juice, cumin, salt and pepper. Process until smooth and creamy.
- Taste and adjust seasonings as needed. Chill until ready to serve. Serve with assorted raw veggies and baguette.