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Roasted Red Beet Hummus

November 7, 2014 by theeverykitchen@gmail.com Leave a Comment

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Roasted Red Beet Hummus is DELISH and prettyyyyyy. Recipe at www.mybottomlessboyfriend.com
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 | theeverykitchen.com
Print

Roasted Red Beet Hummus

Course Appetizer
Author my Bottomless Boyfriend

Ingredients

  • 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

Instructions

To roast beets:

  1. 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:

  1. 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.

More from my site

  • Superfood Kale Salad with Chickpeas, Pecans, and FetaSuperfood Kale Salad with Chickpeas, Pecans, and Feta
  • Pine Nut Hummus Mediterranean Pastry SquaresPine Nut Hummus Mediterranean Pastry Squares
  • Golden Beet Couscous SaladGolden Beet Couscous Salad
  • Herbed Beet Yogurt DipHerbed Beet Yogurt Dip
  • Crispy Chickpea and Greek Yogurt Protein BowlsCrispy Chickpea and Greek Yogurt Protein Bowls
  • 7-Layer Sheet Pan Nachos7-Layer Sheet Pan Nachos

Filed Under: favorites, gluten free, healthy, quick and easy, snacks and appetizers, sugar free, vegan, vegetarian Tagged With: beet hummus, beets, chickpeas, garbanzo beans, garlic, hummus, lemon, roasted beets, tahini

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About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

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