ROASTED GOLDEN BEET HUMMUS
Golden beets are slightly sweet and really enhance the flavor of hummus. Typically made with chickpeas, this hummus gets its incredibly creamy texture from white beans. Optional garnishes include a drizzle of olive oil and a dash of paprika or some pomegranate arils. Serve with raw veggies or pita chips.
Provided by lutzflcat
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
- Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set aside to cool slightly.
- Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer hummus to a serving bowl.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 16.4 g, Fat 5.1 g, Fiber 4.2 g, Protein 5.6 g, SaturatedFat 0.7 g, Sodium 144.8 mg, Sugar 2.4 g
ROASTED GOLDEN BEET HUMMUS
I had on hand about 5-6 small locally grown organic golden beets from our CSA box and decided to make hummus with them. Good call!
Provided by C G
Categories Vegetable Appetizers
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. If the beets are medium size cut in half-if small, leave whole. *Wrap up the beets in aluminum foil and roast for 1 hour at 375 degrees until very soft. Set aside to cool briefly. *Note: you can also roast the whole garlic cloves with the beets if desired. They won't take as long to roast and you'll have to remove them from the oven after about 30 minutes of roasting time.
- 2. If desired, peel the beets (I don't). Cut into chunks and place the beets in a food processor along with the rest of the hummus ingredients. PULSE to desired consistency adding more olive oil or tahini for smoother hummus.
- 3. Now taste test and adjust. I had to add more lemon juice (juice of 1 1/2 lemons in total) to help balance the sweetness of the beets.
- 4. Scrap the hummus into a serving bowl or onto a platter. Garnish with za'atar or sumac, cilantro or parsley, and a drizzle of olive oil. Serve at room temperature.
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