Easy Beet Hummus with Lemon
A beautiful, easy hummus made with simple ingredients and freshly roasted beet.
Ingredients
- 1 small beet
- 15 oz chickpeas canned, drained and rinsed
- 1 large lemon zest and juice
- 1 teaspoon kosher salt
- black pepper a few grinds
- 2 tablespoon tahini
- ¼ cup extra virgin olive oil plus 1 teaspoon for drizzling
Instructions
- Preheat your oven to 375°F
- Scrub your beet under cold water and leave the peel on. Cut off the ends then cut the beet in half.
- Toss your beets in a small baking dish with 1 teaspoon olive oil and a little salt and pepper.
- Cover your dish and bake for about 1 hour, until the beets are soft and tender.
- Allow the beets to cool a bit, then pull the skins off. I recommend using gloves or some paper towels so you don't stain your hands.
- Add your peeled, roasted beet to a food processor along with the remaining ingredients, except for the ¼ cup olive oil.
- Blend until smooth.
- Once the mixture looks nice and smooth begin to drizzle in your olive oil. Keep blending until the olive is incorporated. If the mixture looks dry try adding a splash of water.
- Taste for salt and pepper, and enjoy!
Notes
Prepared hummus will keep in the refrigerator for up to 7 days.
Nutrition
Calories: 236kcalCarbohydrates: 23gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 405mgPotassium: 299mgFiber: 7gSugar: 5gVitamin A: 31IUVitamin C: 11mgCalcium: 49mgIron: 3mg
Tried this recipe?Let us know how it was!