Simple Roasted Beet Hummus
This Simple Roasted Beet Hummus is AMAZING. Simple ingredients, great healthy snack and just look at that ridiculous color! So freaking good!
Ingredients
- 1 beet
- 1 15-ounce can chickpeas
- 1/4 cup tahini
- 2 cloves garlic peeled
- 1 lemon juiced, to taste
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon smoked paprika
- olive oil, sliced radishes, parsley optional toppings
Equipment
Instructions
- Preheat the oven to 400 degrees. Wash a beet and remove the stems and leaves. Place the beet on a piece of foil and wrap it up. Place on a baking sheet and roast for 1 hour.
- Drain the chickpeas, reserving the aquafaba (chickpea canning liquid). Set aside.
- Remove the beet from the oven and carefully unwrap the foil. Once the beet is cool enough to handle, use your hands to peel the skin. Cut off any part of the stem that remains, then dice the beet into 1" cubes.
- Place the beets, chickpeas, tahini, garlic, lemon juice (start with 1/2 of the lemon), 1/4 cup of the reserved aquafaba, salt and smoked paprika. Blend until smooth (1-2 minutes), adding more aquafaba as needed to get the consistency you like. Taste and adjust salt and lemon juice to taste.
- Add to a bowl and top with olive oil, radish slices and parsley. Serve with pita, bread slices or veggies.
Video
Notes
FOR THE CHICKPEAS: I used to be a major advocate for removing chickpea skins. But I think as long as you have a good food processor or blender, it should get very smooth without removing the skins.
FOR LEFTOVERS: This will keep in the fridge for 3-5 days.
OPTIONAL TOPPING IDEAS: pine nuts, pepitas, fresh herbs, everything but the bagel seasoning, microgreens, sun-dried tomatoes.
Calories: 103kcal, Carbohydrates: 12g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 313mg, Potassium: 170mg, Fiber: 4g, Sugar: 1g, Iron: 1mg
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.