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Roasted Golden Beet Hummus

Roasted Golden Beet Hummus

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Roasted golden beets blended with chickpeas, tahini, lemon juice, garlic and a few seasonings come together to create this super creamy, flavorful, nutrient-packed Golden Beet Hummus. Golden Beet Hummus + Wasa Crispbreads= snacking at its finest!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 73
Author Kim

Ingredients

  • 4 small golden beets* about a 1/2 lb
  • 1 15 oz can chickpeas, drained and rinsed
  • 3 heaping tablespoons tahini (ground sesame, can be found near the almond butter at your grocery store)
  • 1 clove garlic
  • 2 teaspoons cumin
  • 3-5 tablespoons lemon juice 1 lemon juiced
  • 1 teaspoon sea salt + more to taste as desired
  • 1/4 teaspoon ground pepper
  • optional: 1 tablespoon olive oil and a dash of paprika to garnish

Instructions

  • Preheat oven to 425 degrees F., remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
  • Wrap beets in foil and place them on a baking sheet to roast for about 40 minutes (may take longer for larger beets). When fully roasted, beets should be tender and knife can be inserted very easily.
  • Once beets are cool, place them along with all other ingredients in a food processor or blender. Blend until smooth. Taste and adjust seasonings, as desired. If needed, add a bit of water to thin.
  • Transfer hummus to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of paprika, if desired.
  • Enjoy with Wasa Crispbreads! Will keep in the fridge for about a week.

Notes

*regular red beets will work also and produces a fabulous hot pink color of hummus

Nutrition

Calories: 73kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 435mg | Potassium: 235mg | Fiber: 2g | Sugar: 4g | Vitamin A: 33IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg