Roasted Red Beet Hummus

 

Roasted Red Beet Hummus

 

⅔ cup dried chickpeas

4 cups water, divided

8 oz uncooked red beets

2 tbsp lemon juice

2 cloves garlic, minced (2 tsp)

¼ cup olive oil

Salt and pepper to taste

 

Cover chickpeas with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.

Add 2 cups of water and chickpeas to a saucepan. Turn heat to medium. Cover and simmer for 90 minutes or until tender, checking occasionally to ensure there is enough water to keep chickpeas from scorching.

Drain any excess water and set chickpeas aside to cool.

While the chickpeas are cooking, preheat the oven to 400℉.

Cut greens off beet, leaving 1” of the stem. Wash thoroughly, brush with olive oil and wrap in aluminum foil. Roast until tender, 50-60 minutes. Remove from the oven and allow to cool. Peel the beet and cut it into cubes.

Combine chickpeas, beets, lemon juice, garlic and olive oil. Pulse until smooth, adding additional olive oil as needed to achieve desired consistency. This step can also be done in batches using a blender.

Add salt and pepper to taste.

Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 4 months.

 

8 servings, 125 calories per serving

Hack: Freeze in serving-sized portions for a great and easy snack. Thaw in the refrigerator for 24 hours before eating.

Hack: If thawed hummus is grainy or lumpy after thawing, give it a quick spin in the blender or mini processor to smooth things out.

 

 

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8 Replies to “Roasted Red Beet Hummus”

  1. Hello there, thank you so much for sharing this. this is a very awesome piece and a very detailed one. I’m really happy I came across this.  Reading about this article roasted red beet hummus sounds really interesting. This article is indeed informative and educative. And it was helpful learning all these from this article 

  2. Your recipe for roasted red-beet humus sounds wonderful. I am a foodie as well and love to try new recipes. Your recipe was right on time for me. I looked at all of the ingredients closely. I have just been diagnosed with pre-diabetes and this looks as if it would fit a category that I have been missing(snacks).

    This looks to be a simple recipe that is tasty and nutritious. The only concern I have is about the sugar content. I know that beets are high in iron and some are high in sugar. I will have to do some research on that.

    I appreciate good food and am excited to try this recipe.

    Jerry

    1. While the fiber in beets allows the sugar to be absorbed more slowly into your system (thus preventing a “sugar rush”), the body sees all sugar in the same way, no matter the source.  You would be wise to check with your doctor or nutritionist before consuming this recipe.

  3. I love Arabic food, and hummus is one of my favorites. Red hummus is a first-timer for me. I will definitely try it out. Thank you for the recipe. 

    I wish you would explain the method a little more in detail so that we don’t miss out on anything important. Do you also know how to make a good falafel? Would love that as well. 

    Regards,

    Aps

    1. I’m sorry that you feel my directions were inadequate in this recipe.  I would love more feedback from you about what left you feeling that way.  I look forward to your comments.

      I have never had falafel but now you’ve got my attention. I’m going to try to make them!  Are they typically served with a yogurt sauce?

  4. Hi Cynthia. It’s always a pleasure to visit your site. I’m almost doing this daily to read recipes and get inspired. Thank you very much.

    I always like having fun in the kitchen and mixing things a bit up. And I have been experimenting recently how to add more flavor to hummus. And I have found that a simple touch of fresh chopped green onions, chives, parsley, rosemary or dill does wonders. 

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