We know what you are thinking. Wow, that’s reeeeeally Pink! Right? Well, yes it is…and we love it! This roasted beet hummus is very pink and very very delicious! We both happen to absolutely love beets so we might be a little biased but all we ask is that you don’t knock it until you try it, ok? If you happen to be a beet fan, this recipe is gonna knock your socks off! This roasted beet hummus has a deliciously light, lemony, garlicky flavor and it is so good. Bring this hummus to your next event with friends and just watch their faces light up.
In true GTK fashion, we have kept this recipe simple and healthy. There are very few ingredients and it’s a piece of cake to make. You need to start by roasting the beet in the oven. This part takes about 45 minutes so, while this is happening, you can be getting lots of other stuff done around the house. No excuses…for me it’s laundry. That is one job that just never seems to end! I mean, do the people really need to wear so many clothes? Sorry, I digress. Back to the roasted beet hummus.
Once the beet is cooked and has cooled, simply peel the skin off and toss it into the food processor along with the garbanzo beans, lemon zest and juice, tahini and garlic and let her rip! Pulse it until it’s nice and smooth. Add salt as needed and either serve it up immediately, or pop it into an airtight container and store in the fridge for up to a week. You have to trust us on this one…we know you are going to love it!
- 1 medium red beet
- 1 15oz can garbanzo beans, drained
- zest of 1 medium lemon
- juice of 1 medium lemon
- 3 Tbsp tahini
- 1 clove garlic
- kosher salt to taste
- Preheat oven to 450 degrees. Cut greens off of the beet. Wrap the beet tightly in foil and place on a roasting pan. Roast for 45 minutes. Remove from oven, allow to cool before removing from foil. Remove skin from the beet, it will slide right off using your fingers.
- Using a food processor add the roasted beet, garbanzo beans, lemon zest and juice, tahini and garlic. Puree until smooth. Add kosher salt to taste. Serve immediately or store in an airtight container in the fridge for up to 1 week.
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