Roasted Beet Hummus
Wow yourself and others by this earthy roasted beet hummus, no oil, no salt options available, that not only offers a stunning visual presentation, but delights the palate as well. Great for a no-guilt Valentine's gathering or any time you want to indulge in something aesthetically appealing that makes you feel good, too! Recipe adapted from my Eat Clean Play Dirty Cookbook by Danielle Duboise and Whitney Tingle.
Servings: 3 cups
- 3 medium red beets, roasted
- 1 14 oz can chickpeas, cooked and drained, see tip in instructions
- 1/4 cup no-added-oil tahini
- 3 Tablespoons fresh-squeezed lemon juice
- 2-3 garlic cloves
- fresh-ground Himalayan pink salt, optional
- fresh ground black pepper optional
- 1 Tablespoon Extra Virgin Olive Oil, optional
- 1/4 + cup water
- 1 Tablespoon black and white sesame seeds, for garnish
Preheat the oven to 400 degrees. (205 Celcius) Scrub beets and roast until tender, anywhere from 40-60 minutes. (I roasted them while I was roasting other veggies for a meal so it didn't add extra time to making the hummus.)When cooled, slip off skins. *Tip: To make hummus silky smooth, you can drain and rinse chickpeas, cover in a pan with water, add a half teaspoon of baking soda and boil for a minute or so. This loosens the skins of the chickpeas, which you can then easily remove. I don't usually do this step, because it's just extra work, but it does make your hummus so silky!Place all ingredients into food processor, omitting or adding the oil and salt as desired. Mine pictured above is without either. Process until very smooth, adding more water if needed. Garnish with sesame seeds.Store in fridge up to one week. Serve with all kinds of colorful veggies, especially white cauliflower - so pretty! Use as spread on wrap or sandwich, or as a topping on baked potatoes or sweet potatoes.