Creamy Beet Hummus with Roasted Garlic
This beet hummus recipe combines earthy roasted beets, creamy tahini, and flavorful garlic for a vibrant, nutritious dip that’s perfect as a healthy snack or appetizer.
Ingredients
- 3 fresh medium beets (about 1 pound), roasted
- 1 whole garlic bulb, roasted
- 1/2 teaspoon salt, divided
- 1/2 teaspoon coarsely ground pepper, divided
- 1 teaspoon plus 1/4 cup olive oil, divided
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 3 to 4 tablespoons lemon juice
- 2 tablespoons tahini
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 cup plain Greek yogurt (optional)
- Minced fresh dill weed or parsley for garnish
- Assorted fresh vegetables for serving
- Sliced or torn pita bread for dipping
Instructions
- Preheat your oven to 375°F. Pierce the beets with a fork, place them in a microwave-safe bowl, and cover loosely. Microwave on High for 4 minutes, stirring halfway through. Let cool slightly and wrap each beet in foil.
- Prepare the garlic bulb by removing the papery outer skin. Cut it in half crosswise, sprinkle with 1/4 teaspoon of salt and pepper, drizzle with 1 teaspoon of olive oil, and wrap each half in foil.
- Roast the beets and garlic on a baking sheet for 45 minutes, or until the garlic cloves are soft and the beets are tender when pierced with a knife.
- Once roasted, unwrap the beets and rinse them under cold water. Peel off the skins (they should slide off easily) and slice them into chunks.
- Squeeze the roasted garlic cloves from their skins into a food processor. Add the chopped beets, rinsed chickpeas, lemon juice, tahini, cumin, cayenne pepper, remaining olive oil, and the remaining salt and pepper.
- Blend until smooth and creamy. Scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated. For a tangier twist, pulse in 2 tablespoons of Greek yogurt if desired.
- Transfer the hummus to a serving dish, garnish with fresh dill or parsley, and a drizzle of olive oil. Serve with your favorite veggies and pita bread.