Roasted Beet Hummus
This Roasted Beetroot Hummus makes the perfect appetizer to serve at any party or get together. It's loaded with great flavor and it's vegan and dairy free!
Servings 15
Ingredients
- 2 medium beets
- 2 15 ounce cans chickpeas, liquid reserved
- ⅔ cup tahini
- ⅓ cup fresh lemon juice
- ¼ cup reserved chickpea liquid
- 3 cloves garlic
- 3 tablespoons olive oil
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat your oven to 375°F.
- Wash and scrub your beets, removing the stems and leaves.
- Add the beets onto a sheet of aluminum foil on a small baking sheet, drizzle with olive oil and seal it up.
- Roast in the oven for 60-90 minutes or until fork tender.
- Remove the skins and cut each into pieces, then add to a high-powered blender, along with the remaining ingredients.
- Blend for a few minutes or until smooth. If the hummus is too thick, add a little more of the reserved chickpea liquid.
- Serve with your choice of fresh veggies or crackers.
Recipe Notes
Makes about 4 ½ cups
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Roasted Beet Hummus
Amount per Serving
Calories
153
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Carbohydrates
10
g
3
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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