Description
This Easy Beetroot Hummus with Tahini is a vibrant and flavorful twist on traditional hummus, with the added earthy sweetness of beets. Creamy, tangy, and visually stunning, this dairy-free recipe is perfect for snacking or as a colorful appetizer.
Ingredients
Units
Scale
For the Beetroot Hummus:
- 2 small red beets (or about 2/3 cup drained canned sliced beets or pre-roasted vacuum sealed beets)
- 1 15-oz can chickpeas, drained and rinsed
- 1/3 cup tahini
- juice of 1 lemon (about 1/4 cup)
- 2 cloves garlic
- 1/2 cup olive oil, plus more for roasting the beets and garnishing
- salt and pepper to taste
For Garnish:
- chopped parsley, optional, for garnishing
Instructions
- Roast the Beets: If using fresh beets, preheat oven to 375 degrees F. Place beets on foil in a baking dish, drizzle with olive oil, season with salt and pepper, wrap in foil, and roast for 1 hour. Peel and discard skin.
- Prepare the Hummus: Combine roasted or canned beets, chickpeas, tahini, lemon juice, and garlic in a food processor. Blend until smooth.
- Blend in Oil: While the food processor is running, stream in the olive oil until the mixture is smooth and fluffy.
- Serve: Top with olive oil, salt, pepper, and parsley. Serve with pita wedges and vegetables for dipping.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2-3 months, thaw in the refrigerator.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
