You guys, there seriously might not be anything better than making your own hummus at home using all fresh ingredients and this roasted beet hummus is definitely a new favorite of mine! Not only does it look super pretty on the table (I mean look at that color), but you might need to double (or triple) your batch because it sure goes FAST!!
Hummus is such an important staple when getting together with my girlfriends and we definitely get together at least once a week so trying out different flavors is always a must! I was inspired to make this particular flavor from Trader Joes’ beet hummus that we have been obsessed with lately and am really happy with how it turned out. Hummus is such a great snack because it’s full of necessary fiber and protein and it’s also made with whole-food, unprocessed, plant-based ingredients that sure make you feel GOOD about eating it.
I should also mention that this hummus recipe is gluten-free, dairy-free, vegan – basically it’s perfect for everyone! That’s why I love having different varieties of hummus at parties or whenever I have people over. It’s always such a huge hit and makes a delicious healthy appetizer that goes with everything!
Hummus is such an important staple when getting together with my girlfriends and we definitely get together at least once a week so trying out different flavors is always a must! I was inspired to make this particular flavor from Trader Joes’ beet hummus that we have been obsessed with lately and am really happy with how it turned out. Hummus is such a great snack because it’s full of necessary fiber and protein and it’s also made with whole-food, unprocessed, plant-based ingredients that sure make you feel GOOD about eating it.
I should also mention that this hummus recipe is gluten-free, dairy-free, vegan – basically it’s perfect for everyone! That’s why I love having different varieties of hummus at parties or whenever I have people over. It’s always such a huge hit and makes a delicious healthy appetizer that goes with everything!
INGREDIENTS
- 2 small to medium beets,
- 1 (15.5 oz) can chickpeas, drained and rinsed
- ¼ cup tahini
- 3 to 4 cloves garlic
- 3 Tbsp lemon juice
- 2 tsp. lemon zest
- ½ tsp. cumin
- 1 tsp. sea salt
- 2 to 3 Tbsp olive oil
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- Trim the leaves of the beets so that just a bit of stem is left then clean and scrub them well. Wrap each beet individually in foil and roast in the oven for 1 hour.
- Once the beets are done roasting, run them under cold water to make them easier to peel and give them a rough chop.
- Add all ingredients into the food processor, except for the oil, and puree for 1 to 2 minutes. Scrape the sides and continue pureeing for an additional 30 seconds. Slowly add the oil while the mixture is processing, adding more as needed, until nice and creamy.
- Serve and enjoy!
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