Description
A vibrant and flavorful Roasted Beet Hummus combining the earthy sweetness of roasted beets with the creamy texture of chickpeas, enhanced by garlic, tahini, and a smoky paprika touch. Perfect as a colorful appetizer or snack, garnished with crunchy walnuts, fresh chives, and lemon zest for an extra burst of flavor.
Ingredients
Scale
Hummus Base
- 4 cups red beets, cut into ½-inch cubes (about 3 large beets)
- 5 large cloves garlic, peeled
- 15 ounces chickpeas, drained (1 can)
- ¼ cup lemon juice
- 2 tablespoons tahini
- 4 tablespoons olive oil, plus more for drizzling
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- Black pepper, to taste
Garnish
- ⅓ cup walnuts
- 1 teaspoon chives, chopped
- Lemon peel, grated
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the beets and garlic.
- Toss Beets and Garlic: In a bowl, combine the cubed beets and peeled garlic cloves with some olive oil, kosher salt, and black pepper, tossing until everything is evenly coated.
- Roast Beets and Garlic: Spread the beet and garlic mixture in a single layer on a foil-lined baking sheet. Roast in the oven until tender, approximately 10 minutes.
- Blend Chickpeas Mixture: In a food processor or blender, combine the drained chickpeas, lemon juice, tahini, smoked paprika, ¼ teaspoon kosher salt, and 4 tablespoons olive oil. Puree until smooth but retaining some chunkiness.
- Incorporate Roasted Beets and Garlic: Once the roasted beets and garlic have cooled enough to handle, add them to the chickpea mixture and puree until mostly smooth, leaving a slightly chunky texture if preferred.
- Season and Garnish: Adjust seasoning with salt and pepper to taste. Transfer the hummus to a serving bowl and garnish with chopped walnuts, chopped chives, and grated lemon peel. Drizzle extra olive oil if desired.
Notes
- Roasting beets until tender may take slightly longer depending on the size of the beet cubes; verify tenderness by piercing with a fork.
- Use fresh lemon juice for the best flavor and brightness.
- To make this recipe gluten free and vegan, ensure tahini and other ingredients are pure and free from additives.
- Walnuts can be substituted with other nuts like almonds or pecans based on preference.
- If you prefer a smoother hummus, puree the mixture longer to your desired consistency.
- Store leftover hummus in an airtight container in the refrigerator for up to 4 days.
