An easy beet hummus that is both bright in color and flavor. Cooked beets, chickpeas, tahini, sumac, ginger, lemon and garlic make up this quick exotic hummus recipe.
Course Appetizer
Cuisine Mediterranean
Keyword Roasted Beet Hummus
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12ounces
Equipment
Food processor or blender
Roasting pan or dish
Ingredients
2cupsOven-baked beetroots
1cupCanned chickpeasgarbanzo beans
1/4cupTahini paste
1/4cupFresh lemon juice
1tbspFresh ginger grated
2Fresh garlic cloves
2tbspExtra virgin olive oil
1tbspSumac
Salt to taste
1/4cupFresh herbspreferably fresh parsley
Instructions
On a baking sheet, wrap unpeeled beets in parchment paper and roast in a 350 degree oven for 40 minutes or until tender. Cool and peels.
In the bowl of a food processor place the cooked beets, along with the remaining ingredients, except for the fresh herbs. Puree until you have obtained a creamy texture, adding a bit more olive oil if needed.
Transfer to a serving bowl and add a drizzle of olive oil across the beetroot dip along with freshly chopped parsley and serve.
Will keep 3-4 days in the fridge. Best served room temperature.