Appetizers Recipes

Roasted Beet Hummus

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Ingredients Needed for Roasted Beet Hummus

  • Roasted beet                                             - 2 medium.
  • Cooked chickpeas                                    -  2 cups.
  • zest of one large lemon
  • Freshly squeezed lemon juice               - ½  lemon – 1  lemon
  • salt and black pepper                             -  According to taste
  • Large minced garlic cloves                    -  3
  • Tahini                                                        -  2 tbsp
  • Toasted sesame seeds and sunflower seeds ( for garnishing) optional
  • 1/4 cup extra virgin olive oil divided (1 tbsp for garnishing)

How to Prepare Roasted Beet Hummus

  • Preheat the oven to 400 degrees .
  • Wrap each beetroots in aluminum foil and roast them for 30 minute to 1hour or until soft and tender.
  • Once the beetroots  are roasted, remove them from the oven and let them cool.
  • Peel the skin and chop into chunks.
  • I usually soak the dry chickpeas overnight and pressure cook the next day, I don't use the canned ones.
  • Place the beetroots, cooked  chickpeas and garlic into a food processor and blend for 1 minute.
  • Add Tahini, lemon juice, Lemon zest ,ground black pepper, salt, 1 teaspoon of water( if it's too thick) and blend until the hummus becomes smooth and creamy.
  • Slowly add the olive oil while the mixture is processing,, taste and adjust seasonings as needed.
  • I topped the hummus with toasted black ,white sesame seeds and sunflower seeds and some with some finely chopped cilantro and olive oil.
Serve and  Enjoy ......!