Red Beet Hummus

Roasted red beets add a brilliant red color and a naturally sweet flavor to traditional hummus. If you use store-bought roasted beets, you can skip the instructions regarding roasting the beets.

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: to 8 servings

Calories: 131kcal

Author: Dahn Boquist

Ingredients

3 medium beets
1 can 15 ounces garbanzo beans, reserve the liquid
½ cup tahini
2 tablespoons lemon juice
2 to 3 garlic cloves minced
½ teaspoon salt
3 to 6 tablespoons liquid from the canned garbanzo beans

Instructions

Roast the beets

Preheat the oven to 400°F.
Cut the leaves off the beets, leaving about 1/2 inch of the stems attached. Clean the dirt off of them and brush them with olive oil. Place them in a baking dish and cover the dish with foil. Bake for 45 to 60 minutes or until tender. Set aside until they are cool enough to handle.
Use a paper towel to grip the beets and slide the skin off (watch how we did this in our post for roasted beets).
Cut the beets into cubes.

Make the beet hummus

Place the beets, garbanzo beans (without the liquid), tahini, lemon juice, garlic, and salt in a food processor. Process until smooth. You may have to stop and scrape down the sides of the bowl a couple of times.
Drizzle some of the liquid from the garbanzo beans into the hummus and process. If you want it thinner, add more liquid and process again. Taste and season with salt and pepper.