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!
3heaping tablespoons tahini (ground sesame, can be found near the almond butter at your grocery store)
1clovegarlic
2teaspoonscumin
3-5tablespoonslemon juice1 lemon juiced
1teaspoonsea salt + more to tasteas desired
1/4teaspoonground 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