This Roasted Beet Hummus recipe is one of my all time favorites! Not just because it tastes so good, but because beets are so nutritious which is why I love adding them to a variety of my dishes. They are rich in nitrates which convert to nitric oxide in the body. This helps with blood flow, which adds in athletic performance. Also, helps to decrease inflammation.
Some of the benefits of Beets
- Decreases inflammation
- Increases blood flow
- Helps in reducing blood pressure and improving cardiovascular health
- Enhances energy and athletic performance
This Roasted Beet Hummus recipe also makes for a beautiful, elegant and healthy appetizer! The vibrant color of the beets makes the dish pop with color.
Ingredients
- Beets – 1 large or 2-3 small (should equal about 2 cups chopped)
- Garbanzo beans – fresh is best, but canned works just as well!
- Tahini – sesame seed paste
- Beet juice – fresh or store bought – don’t sweat it if you don’t have beet juice, you can easily use vegetable broth or water.
For my beet juice, I often juice my own, but that is not always possible or convenient. Because of that, I always keep a can of Beet Performer – Beet Juice on hand at all times. I’ve been drinking it for years and love how it makes me feel. I highly recommend checking it out! You can get in many local health food stores or on Amazon here.
How to roast the beets:
This is the simplest part! Simply peel and chop beets into 1-inch pieces. For ease in peeling, use a regular vegetable peeler.
Roast beets in preheated oven at 400 degrees Fahrenheit for 15 minutes. Take out of oven, stir or toss beets. Then place back in the oven for another 15 minutes. Remove from oven and let cool
How to make the Hummus:
In a food processor or high speed blender, blend garbanzo beans for about 10 seconds.
Add roasted beets, tahini, salt and pepper and beet juice (or vegetable broth or water).
Process for approx. 20 seconds. Stir and blend again for another 20 seconds or until desired consistency.
At this point, you may add additional liquid to get to desired consistency if you would like. And any additional salt/pepper to desired taste.
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Hope you enjoy this recipe!
Equipment
- Food Processor or High Speed Blender
Ingredients
- 2 cups beet, chopped large or 3-4 small
- 1 tbsp olive oil
- 2 cups garbanzo beans fresh or canned
- 2 tbsp Tahini
- 1/4 cup beet juice **
- 1/2 tsp salt divided
- 1/4 tsp pepper plus 1/8 tsp
Instructions
Roast Beets
- Preheat oven to 400 degrees Fahrenheit.
- Peel beets and chop into 1 inch pieces and place on a baking sheet or pan.
- Toss with olive oil, 1/4 tsp salt/pepper
- Place in preheated for 15 minutes. Remove from oven, toss and place back in oven for an additional 15 minutes.
- Remove from oven and let cool.
Hummus
- In a food processor or high-spend blender, add garbanzo beans and blend for 10 seconds.
- Add beets, tahini, 1/4 tsp salt, 1/8 tsp pepper, and beet juice. Process/blend 20 seconds. Open lid and stir, blend approx another 20 seconds or until desired texture.
- Adjust liquid and seasonings as desired.
- Serve with crackers or chopped veggies. Enjoy!
Notes
- **Substitution – if you not have beet juice, no worries! Substitute with water or vegetable broth.
- Use fresh beets not canned.
- Freshly cooked garbanzo beans are best, but canned garbanzo beans work very well.
- You may add additional liquid to achieve desired consistency.
