Roasted Beet Hummus

I love making my own hummus at home because I can make a different flavor every time!  One of my favorites is a roasted beet hummus.  I roast the beet until it is tender then blend it up with classic hummus ingredients and it is delicious!  This is healthy too and the perfect thing to enjoy with veggies or crackers for dipping or spread on your sandwich!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 8 | Prep Time: 5 minutes | Cook Time: 1 hour | Ready in: 2 hours

Ingredients

• 1 medium sized organic beet, washed well
• 1 15 oz can Westbrae organic chickpeas, rinsed and drained
• 1/2 cup Once and Again tahini
• 3 Tbsp lemon juice
• 1 garlic clove, minced
• 1 tsp ground cumin seed
• 1/2 tsp sea salt
• 1/4 cup filtered water or as needed

Instructions

1. Preheat the oven to 400F degrees.
2. Wrap the beet in foil and place it in the oven.  Roast for about 1 hour until the beet is tender and a knife pokes into it easily.  Remove from the oven and allow to cool completely.
3. Peel the beet and cut it up into pieces.
4. Place the beet in the blender or food processor along with all other ingredients and blend until smooth.  Add more water a few Tbsp at a time if too thick.
5. Enjoy!

Keeps for up to 2 weeks in the refrigerator in an airtight container.