Description
This vibrant Roasted Beet Hummus combines earthy roasted beets with creamy chickpeas for a colorful and flavorful twist on classic hummus. It features garlic, tahini, lemon juice, and smoked paprika for depth of flavor, garnished with crunchy walnuts, fresh chives, and lemon zest. Perfect as a snack or appetizer, this recipe offers a healthy and visually striking dip.
Ingredients
Scale
Main Ingredients
- 4 tablespoons olive oil, plus more for drizzling
- 5 large cloves garlic, peeled
- 4 cups red beets, cut into ½-inch cubes (about 3 large beets)
- 15 ounces chickpeas, drained (1 can)
- ¼ cup lemon juice
- 2 tablespoons tahini
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- Black pepper, to taste
Garnish
- ⅓ cup walnuts, for garnish
- 1 teaspoon chives, chopped for garnish
- Lemon peel, grated, for garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F to prepare for roasting the beets and garlic.
- Toss Vegetables: In a bowl, toss the peeled garlic cloves and cubed beets with some olive oil, kosher salt, and black pepper just enough to coat them evenly.
- Roast Beets and Garlic: Spread the coated beet and garlic pieces in a single layer on a foil-lined baking sheet. Roast in the preheated oven until tender, about 10 minutes. Allow to cool slightly before handling.
- Prepare Hummus Base: In a food processor or blender, combine chickpeas, lemon juice, tahini, smoked paprika, ¼ teaspoon kosher salt, and 4 tablespoons of olive oil. Puree until the mixture is smooth but still a little chunky.
- Add Roasted Beets and Garlic: Add the cooled roasted beets and garlic to the food processor. Continue to puree until the hummus is smooth with a slight texture if preferred.
- Season and Garnish: Taste and adjust seasoning with additional salt and black pepper as needed. Transfer to a serving bowl and top with chopped walnuts, chopped chives, and grated lemon peel. Drizzle a little olive oil over the top for extra richness.
Notes
- Roast the beets and garlic until tender but not mushy for the best texture in the hummus.
- If you prefer a smoother hummus, puree the mixture longer to reduce chunkiness.
- Walnuts can be substituted with toasted pine nuts or pecans for a different crunchy garnish.
- Store leftover hummus covered in the refrigerator for up to 4 days.
- Serve with pita bread, fresh vegetables, or use as a spread in sandwiches.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
