So excited to share this unBEETable hummus recipe with you all!! Absolutely the best hummus I’ve ever tasted I practically ate a whole bowl in one sitting. Dive into fall with this hearty root vegetable dip and be careful not to fall into a food coma. Don’t forget to add a vegan feta to elevate the hummus even more. I used @greengoddessfromagerie vegan feta. Hummus details below!
unBEETable Beet Hummus
Total Time: 50min
1 medium to large beet
1 can chickpeas
2 tbsp tahini
2 garlic cloves
2 tbsp herb-infused olive oil
Squeeze of lemon
2 tbsp water
1 tbsp cumin
½ tsp smoked paprika
Other: Himalayan salt, pepper, parsley
Preheat oven to 375F.
Peel and slice one medium to large beet and place it on a baking sheet. Drizzle olive oil on top and bake for 40min, flipping halfway through.
Add your roasted beets and a splash of water to a blender. Blend until beets are broken into small pieces. You may have to stop and stir a bit depending on your blender strength.
Add in the can of drained chickpeas, tahini, garlic, lemon, olive oil, seasonings and some more water. Blend again.
If your blender has difficulty add a couple of splashes of water at a time.
Serve with an herb-infused olive oil (I used an herb-de-provence oil from Olive Oil Co), decorate with chickpeas cooked in smoked paprika, parsley flakes and vegan feta if desired. Enjoy!
Print Recipe Here