This roasted beet hummus is one of my favorite recipes. So easy to make, it is great as an appetizer or even a light lunch – you can serve it on homemade crackers or spread it on toast. It is high in fiber, protein and iron, and a bit sweeter than the original version because of the addition of roasted beets. And it has such an awesome color, don’t you think?
If you fancy different flavors check out Roasted Red Pepper Hummus and Purple Sweet Potato Hummus.
Roasted Beet Hummus
Creamy, flavorful, and vibrant roasted beet hummus recipe. Loaded with healthy ingredients, delicious, vegan, and gluten-free.
Ingredients
- 1.5 cups cooked chickpeas approx. 250 g (drain really well)
- 1 cup roasted beets approx. 190 g (peeled and chopped)
- 3-4 tablespoons lemon or lime juice
- 2 cloves garlic
- 1 tablespoon olive oil
- 5 tablespoons toasted sesame seeds approx. 50 g
- salt to taste
Instructions
Roasted beets
- Preheat oven to 200°C.
- Wash 3-4 medium beets thoroughly (don't peel their skin off).
- Place them onto a baking tray lined with baking paper and roast for 40 - 60 minutes until they’re fork-tender. The time will depend on the size of your beets.
- Remove from oven and let them cool down.
- Peel and chop the beets.
Toasted sesame seeds
- Toast 50 g sesame seeds in a dry skillet over medium heat for 3-5 minutes or until lightly browned, stirring occasionally.
Hummus
- Place all ingredients into a high-speed blender and process until the mixture is smooth and creamy.
- Serve in a bowl or a jar and top with chopped chives and/or thyme.
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