Remarkable Roasted Beet Hummus
This remarkable roasted beet hummus is the perfect healthy appetizer for any gathering. Creamy and packed with nutrients, pair this hummus with your favorite dippers. This recipe calls for gold beets but you can easily substitute red beets for a super cool bright pink hummus.
INSTRUCTIONS
Preheat oven to 425 degrees F.
Trim the greens and root from the beets, scrub under running water until clean. Wrap beets in foil, place them on a baking sheet and place in oven on the center rack. Roast for 40 minutes (longer for larger beets).
When fully roasted, the beets should be tender to the touch. Remove from foil and set aside.
Once beets have cooled to room temperature, dice half of one beet and set aside.
Place remaining beets, chickpeas, tahini, garlic, cumin, and lemon juice in the bowl of a food processor or blender, and process until smooth. Season with salt and pepper to taste.
If needed, add a bit of water to thin. Transfer hummus to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of paprika and reserved diced beets. Enjoy immediately with your choice of cracker or flatbread, or raw veggies.
Hummus will keep in the fridge for about a week.
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