A hot pink beetroot hummus that’s lemony with a kick of garlic! It’s full of vitamins and minerals and perfect with pita, or veggies or as a spread.
It’s also very simple to make. Once you have a roasted beet it’s a matter of throwing everything into a food processor or blender and whisking away. It also keeps for about a week in the fridge (a month in the freezer), making it the perfect weekday lunch solution or take-along snack.
You’ll need:
1 small roasted beetroot
1 400g can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup)
1 large lemon (zested)
1/2 large lemon (juiced)
1 healthy pinch salt and black pepper
2 large cloves garlic (minced)
30g tahini
60ml extra virgin olive oil plus extra for roasting
Here’s how:
- Preheat oven to 375 degrees F (190 C), remove the stem and most of the root from your beet, and scrub and wash underwater until clean.
- Wrap beet in foil, drizzle on a bit of olive (or avocado oil), wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
- Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
- Add remaining ingredients except for olive oil and blend until smooth.
- Drizzle in 60ml olive oil as the hummus is mixing.
- Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
With thanks to The Minimalist Baker for this delicious recipe!
