Check out my friend Keleigh’s blog, Where There’s a Meal, to get this recipe for Roasted Red Beet Hummus.
Keleigh is a wife and mother who writes that for most of her life, she hated almost all fruits and vegetables. (Whaaaat. –> veggie-lover talking here.) Her blog is about trying new foods (and lots of fruits & veggies) and it’s about making kid-friendly and picky-eater-friendly meals. If she is willing to eat beets, I feel like she has come a long way. It’s inspiring!
What a compliment that Keleigh would ask me to write a guest post for her site. A BIG thank you!
Roasted Red Beet Hummus
- 1 large roasted or canned beet - roasting instructions below or two small/medium
- 1 15 oz . can chickpeas drained
- Zest and juice of one large lemon
- Salt and black pepper to taste
- 2-3 garlic cloves
- 2 tablespoons tahini
- 2 tablespoons olive oil
To roast beets:
Preheat oven to 375 degree F. Remove the stems from the beets. Scrub clean. Trim. Toss beets with a little olive oil, just enough to coat. Sprinkle with sea salt and freshly ground black pepper. Add other herbs and spices as desired. Wrap each beet with foil and place on baking sheet. Roast for about 60 minutes or until tender. You should be able to insert a knife through the beet without resistance. Let cool and peel the skin off if desired. At this point, the skin should be so tender that it doesn’t matter if you peel it or not.
For the hummus:
Using a food processer, chop the beet into small pieces. Add remaining ingredients except olive oil and blend until smooth. Slowly pour the olive oil in while the food processor is running. Adjust seasonings and liquids to desired taste and consistency. (I made no adjustments.) Serve with pita bread, pita chips, or sliced veggies.