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.
Nutrition
Nutrition Facts
Roasted Beet Hummus
Serving Size
0.25 cup
Amount per Serving
Calories
176
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
10
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Sodium
418
mg
17
%
Potassium
209
mg
6
%
Carbohydrates
14
g
5
%
Fiber
4
g
16
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
25
IU
1
%
Vitamin C
4
mg
5
%
Calcium
47
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Roasted Beet Hummus
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