Vegan Creamy Roasted Beet Hummus
Make a vibrant, smooth, and creamy hummus using roasted beets. This recipe is entirely plant-based and offers a unique flavor profile.
- Prep Time: 20 min
- Cook Time: 60 min
- Total Time: 80 min
- Yield: About 2 cups
- Category: Appetizer
- Method: Food Processing
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 2 medium beets (about 1 pound)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 2 cloves garlic
- 2 tablespoons olive oil, plus more for drizzling
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 to 4 tablespoons cold water (as needed for consistency)
Instructions
- Preheat your oven to 400°F (200°C). Wrap the whole, unpeeled beets tightly in aluminum foil.
- Roast the beets for 45 to 60 minutes, or until they are easily pierced with a fork.
- Remove the beets from the oven and let them cool slightly until you can handle them. Peel the skin off the beets; it should rub off easily. Roughly chop the roasted beet flesh.
- Combine the chopped beets, drained chickpeas, tahini, lemon juice, garlic, 2 tablespoons of olive oil, salt, and pepper in a food processor.
- Process the mixture, scraping down the sides as needed.
- While the processor is running, slowly add cold water, one tablespoon at a time, until the hummus reaches your desired creamy consistency. This may take 2 to 4 tablespoons.
- Taste and adjust salt or lemon juice if necessary.
- Transfer the hummus to a serving bowl, drizzle with a little extra olive oil, and serve.
Notes
- For the creamiest texture, ensure your tahini is well-stirred before measuring.
- If you prefer a milder garlic flavor, you can lightly roast the garlic cloves along with the beets.
- Chill the hummus for at least 30 minutes before serving; this allows the flavors to meld.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 5
- Sodium: 150
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 5
- Protein: 6
- Cholesterol: 0
