Roasted Beet Hummus
This beautiful, magenta, roasted beet hummus tastes as great as it looks! Sweet, savory, smooth and delicious; goes perfect with veggie sticks and on bread or in a sandwich with all your favorite fixings.
Equipment
- non-stick baking pan/sheet and/or silicone baking mat
- high-speed blender
Ingredients
- 4 whole beets
- 3 cups cooked chickpeas two 15oz cans or 1 cup dry
- 3/4-1 cup aquafaba cooking water or can liquid
- 2-4 cloves garlic whole
- 4 tbsp sesame seeds whole; optionally toasted
- 1 lemon whole juiced, ~3-5tbsp
- 1/4-1 tsp ground cumin
- 1/4 tsp paprika
- salt to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- De-stem and wash beets, then pierce all over with a fork [note#1].
- Bake whole for 30-50 minutes, turning turning 1-2 times until you can pierce them through the center with a fork.
- Remove from the over and let them cool completely, then rub off skin with your fingers.
- Rough chop 3 of the beets and finely diced the 4th if you want texture at the end. If not, rough chop all four to combine with your other ingredients.
- Combine all ingredients (except the diced beet), starting with the smaller amounts of each (i.e. 3/4 cups aquafaba, 2 cloves garlic, etc.), in your blender and blend until smooth. Pause to scrape down the sides, tasting and adding more ingredients as needed until you get your preferred texture and flavor.
- Serve with bread, on sandwiches, with veggies, or spoon into your mouth by itself,
- Enjoy!
Notes
- If you buy your beets with the stems on, wash and dry the leaves and keep the beet greens to throw into salads!