There isn't much that's prettier than this hummus right here. I mean... look at it. It's perfectly gorgeous. Roasted beets make for the beautiful fuschia pink hue in this hummus that is sure stand out any time of year but especially around Valentine's Day.
Hummus is super easy to make, and it will save you a ton of money to make yourself too! Plus, you have complete control over what goes into it. And let's face it... It's just fun to eat pretty stuff. You eat with your eyes first.
Hummus is already a pretty healthy thing to have on hand for quick bites and snacking. So, with that being said, this is a pretty standard hummus recipe that's just taken up another notch with adding in some roasted beets.
I love beets. I could eat them every day and be a very happy girl. Beets are high in vitamin C, fiber, potassium and manganese; making them essential for healthy nerve and muscle function, immunity, as well as being good for your bones, liver, kidneys, and pancreas. It doesn't stop there either. The list goes on and on for the benefits of beets.
This hummus is perfect for meal prepping and having on hand all week long for quick bites and snacks that are way more wholesome and full of nutrients than a lot of other options out there. It works perfectly with crackers, fresh vegetable, as a schmear on toast, or even a bagel!
No matter how you use it, you're sure to love it!
Roasted Beet Hummus
Servings: 6 • Size: About 1/4 Cup • Calories: 149 • Fat: 5 g • Saturated Fat: 1 g • Carb: 21 g • Fiber: 6 g • Protein: 7 g • Sugar: 5 g • Sodium: 179 mg
2 Medium Size Beets
1 (15) Oz. Can Chickpeas/Garbanzo Beans, Drained & Rinsed
2 1/2 Tbsp. Tahini
2 Garlic Cloves
1 Tbsp. Lemon Juice
1/4 Tsp. Ground Cumin
Salt & Pepper to Taste
Preheat the oven to 400 degrees F. and scrub those beets good and clean. Wrap each of the beets up in a piece of foil and place onto a baking sheet.
Place the baking sheet into the oven and bake for 40-50 minutes, checking on them every 20 minutes or so.
Once the beets are fork tender, remove from the oven and set aside to cool.
When the beets are cooled enough to handle, you should be able to easily remove the skins.
NOTE: I suggest peeling them with gloved hands to avoid your skin being pink!
Quarter the beets and place them into a blender or food processor along with the can of Chickpeas/Garbanzo Beans, 2 1/2 Tbsp. Tahini, 2 Garlic Cloves, 1 Tbsp. Lemon Juice, 1/4 Tsp. Ground Cumin, and Salt & Pepper to taste.
Puree down until smooth and creamy.
Place in an airtight container in the fridge to chill until cold.
Nutritional Claims: Balanced, High Fiber, Kidney Friendly, Vegan, Vegetarian, Pescatarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher