Deliciously smooth Roasted Beet Hummus with roasted garlic makes a perfect snack or appetizer to dip in your pita bread or vegetables.
Plain ol’ hummus just got a colorful makeover. Are you tired yet of hearing me say how much I love love LOVE the color of red beets?
You have to admit, despite tasting awesome, regular hummus can look a little bland and boring. Maybe that’s the reason I like to combine it with different vegetables (check out my pumpkin hummus and roasted red pepper hummus).
This hot pink Roasted Beet Hummus dip is anything but boring!
Before adding it to the hummus, the beet is roasted until soft and tender. The roasting process takes out a lot of the beet’s earthy flavor and actually replaces it with a sweet nuttiness (if that makes any sense).
To roast it, wrap the beets in aluminum foil, drizzle with a little olive oil and place it in a 350 F oven for about an hour. While you are at it, roast the garlic cloves as well. The beets are done when a knife will easily pierce it.
While the beets are roasting or cooling prepare the chickpeas. The key to really smooth hummus is removing the chickpea skins.
It’s a miserable job to peel them one by one. Instead I place the chickpeas in a colander and rub them vigorously while rinsing in cold water. This will loosen the skins. Then immerse the colander in water and skim off the floating skins.
This won’t remove all of the skins but enough for me.
Drain the mostly peeled chickpeas and place them in a food processor (I love my Cuisinart) together with the peeled roasted beet, garlic and the remaining ingredients.
We have the usual suspects of hummus ingredients – tahini, olive oil, lemon juice, salt + pepper – in this roasted beet hummus. Additionally I also like to add some cumin powder. It gives the hummus a nice savory touch. And a little cayenne pepper if you like your hummus with some heat.
And this concludes my 5 recipes for Beet Week. But it is not quite over yet. Come back tomorrow for a delicious round-up of beet recipes from around the blogosphere.
- Preheat you oven to 350 F. Wrap the small beet and garlic cloves in aluminum foil and drizzle with a little olive oil. Place on a baking sheet and roast for 1 hour. A knife should easily pierce the beet. Let beet and garlic cool before proceeding.
- Place the chickpeas in a colander and rinse with cold water while vigorously rubbing the chickpeas to loosen their skins. Immerse colander into water and skim off the floating skins.
- Place peeled chickpeas, cooled beet and roasted garlic in a food processor together with the remaining ingredients. Process until smooth.
- Taste and add more salt, black or cayenne pepper (for a spicy touch) as needed.
- Move hummus to a serving plate or bowl. Drizzle top with more olive oil and garnish with parsley.
Products Used in This Roasted Beet Hummus Recipe:
Check out the other Beet Week recipes!