Do you like beets? Have you ever thought that you can make a delicious and creamy hummus with beets? No? Let us show you.

We LOVE this recipe. It’s by far one of our favorite hummus recipes out there. If you decide to try it, trust us, you’ll be making it over and over again. 🙂 All you have to is to roast the beets, add a few ingredients into a blender and Roasted Beet Hummus is ready to be served.



Try to avoid store-bought hummuses, they have a lot of preservatives which makes them last longer. As you can imagine, all those chemicals are not good for your health. It’s always better to make a hummus on your own and it tastes way better.









If you haven’t seen yet, we have Brown Lentil Hummus and Chickpeas Hummus recipes on our website, you’ll be amazed at how tasty they are. Try them when you have time!

We cannot tell you precisely how long Roasted Beet Hummus can last in the fridge because we never have it longer than 2-3 days :), but we think it can stay for at least a week. This recipe is 100% vegan, gluten-free, and dairy-free.



Prep time: 45-60 min Cook time: 3-5 min Total: 50-65 min Servings: 6











INGREDIENTS

3 small beets

1 cup (200g) cooked chickpeas (or canned)

2 tablespoons lemon juice

3 tablespoons of tahini

2 tablespoons of extra virgin olive oil

1/2 teaspoon ground of Himalayan salt (or other if you prefer)

water

INSTRUCTIONS

How to roast beets: Preheat the oven to 450ºF (230ºC). Peel the beets, wash, rinse, and cut on half. Line a baking dish with a parchment paper and arrange beets. Let it roast for about 45-60 minutes. Make sure to flip them halfway through. When done, let it cool for about 20 minutes.

Into a food processor add cooked chickpeas, beets, lemon juice, tahini, olive oil, and salt and mix for about 1 minute until smooth. Add water if necessary, depending on the thickness.

Transfer the mixture to a prepared jar or another dish. Garnish with some olive oil and chickpeas.

Serve and enjoy Roasted Beet Hummus!



