Roasted Beet Hummus

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Earthy, lite, and bursting with color – this Roasted Beet Hummus is perfect as an appetizer, snack, or small lunch. Serve it with pita bread, rice crackers, or your favorite dippable vegetable.

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I had a lot of fun making this dip. It was pretty simple overall. I had never made anything with beets before, truth be told. My mom hates them with a passion. As a little girl her mother served them constantly; so she began to despise them. Hence why have never had beets! I was excited to experiment with the new ingredient. I already love hummus, so I was pretty sure this would be a hit.

The color was what persuaded me to make it. It really came out such a gorgeous bright pink. I am no stranger to pink dishes (see Bon Appétit’s Cranberry Key Lime Pie and Rhubarb Bars) but this was a wonderful good-for-you addition.

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The beautiful photographs were taken by my talented cousin Erika Wyss. You can see more of her work on on her website and Instagram. It was great working with her on this project and also just catching up. The ability to collaborate (especially with family) is such a joy. Hope ya’ll enjoy this recipe. Happy eats.

This recipe is courtesy of Hey Modest Marce. The only difference? I didn’t peel the beets after roasting.


Roasted Beet Hummus


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Total Time: 1 hr 20 minutes

Prep: 20 minutes

Cook: 1 hr

Yield: 10 servings (5 cups)

Level: Easy

INGREDIENTS

3 large beets, roasted
1 large onion, roasted
2 cloves of garlic, roasted
1 TBSP fresh parsley, roughly chopped
2 1/2 c. chickpeas, drained + rinsed
2 TBSP tahini
1/4 c. + 2TBSP olive oil
1/4 c. water
1 lemon, juiced
sea salt + pepper, to taste

DIRECTIONS

Preheat your oven to 400 degrees. In a large bowl toss beets, onion, parsley & garlic in roughly 2 TBSP olive oil, adding salt & pepper to taste. Spread on a baking sheet lined with parchment paper. Roast for an hour, turning over beets halfway through. Let cool while you prepare the hummus.

In a food processor add the chickpeas, tahini, water, lemon, salt & pepper. With the food processor running, slowly at the olive oil. Puree until smooth. Add the roasted vegetables. Puree again until smooth.

Transfer to serving dish & serve with rice crackers, vegetables, or pita bread.

Calories: 137 per serving

Carb: 19.8 g

Fat: 42.5 g

Protein: 18.2 g 

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