Here is a recipe for roasted beet hummus that is infused with lemon zest and lemon juice – it’s a gorgeous pink color and a departure from the typical hummus. Roasted beet hummus is great with pita chips, on shawarma, or with carrots and veggies!
Not only does this recipe have a beautiful pink color, beets really complement the flavor of chickpeas.
This hummus, though, really tastes a lot like bright lemon, after all is said and done.
beet hummus
- wrap the beets in foil with a splash of olive oil and salt. roast the beet at 425 for 30 min. let cool and peel, then cut into quarters.
- in a food processor, pulse the beet first until grated.
- add in everything else – chickpeas, lemon zest and juice, and olive oil – and whiz to combine! that’s really it
In addition to eating hummus as a dip with veggies, make a little open-face sandwich with it — put an egg on top!
Here are some other dip-like things to try from me: kale yogurt dip and herby tahini dip. Try it with toast!
Mimi Newman Homemade Roasted Beet Hummus with Lemon
- 1 small red beet
- 16 oz chickpeas
- 2 tablespoons of tahini
- 1 lemon zest and juice
- 1 teaspoon cumin
- ¼ cup olive oil
- salt and pepper to taste
- wrap the beet in foil with a splash of olive oil and salt. roast the beet at 425 for 30 min. let cool and peel, then cut into quarters.
- in a food processor, pulse the beet first until grated.
- add in everything else and whiz to combine! that’s really it
Store bought beets are totally okay here!!