Roasted red beet hummus is packed with essential nutrients including protein, fiber, folate, manganese, potassium, iron, and vitamin C but low in calories!
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 the beets, leaving 1” of the stem. Wash thoroughly, brush with olive oil and wrap in aluminum foil. Roast until tender, 50-60 minutes.
- Remove the beets from the oven and allow to cool. Peel the beet and cut it into cubes.
- Combine chickpeas, beets, lemon juice, garlic and olive oil in a food processor. 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.
- Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 4 months.
- Hack: Freeze in serving-sized portions for a great and easy snack. Thaw in the refrigerator for 24 hours before eating. If thawed hummus is grainy or lumpy after thawing, give it a quick spin in the blender or mini processor to smooth things out.
- Hack: One 15 oz can of chickpeas can be substituted for the dried chickpeas. It is not necessary to soak or cook the canned chickpeas.
Did you know? Colorful foods add up to a healthy diet! Check out the benefits of beets here!
Suggestion: If you love beets, try this colorful orange and beet salad!