Roasted Beet Hummus

This recipe takes hummus to the next level. With a vibrant pink colour, it's slightly sweet a little tangy. Once the beets are cooked it's so quick to put together!

Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Yield: 8 servings
INGREDIENTS
 1 large beet roasted
 1 15oz can chickpeas drained (~1.5-2 cups)
 ½ cup tahini
 2 tbsp extra virgin olive oil
 1 tsp ground cumin
 1 tsp asafoetida (hing)
 Zest of two Lemons
 Juice of 1/2 lemon
 Salt and Pepper to taste
 optional- lemon zest, za'atar spicing, chopped parsley and/or drizzle of olive oil

DIRECTIONS
1

Preheat oven to 350F.
Peel beet and roast for 60-75 mins wrapped in aluminum foil.
Cut it into 4 for quicker roasting time. Let cool to room temperature.

2

In a blender combine all other ingredients and add roasted beet. Spoon hummus into a serving plate and top with optional lemon zest, roasted chickpeas, za'atar spicing, chopped parsley and drizzle of olive oil.

Ingredients

Yield: 8 servings
INGREDIENTS
 1 large beet roasted
 1 15oz can chickpeas drained (~1.5-2 cups)
 ½ cup tahini
 2 tbsp extra virgin olive oil
 1 tsp ground cumin
 1 tsp asafoetida (hing)
 Zest of two Lemons
 Juice of 1/2 lemon
 Salt and Pepper to taste
 optional- lemon zest, za'atar spicing, chopped parsley and/or drizzle of olive oil

Directions

DIRECTIONS
1

Preheat oven to 350F.
Peel beet and roast for 60-75 mins wrapped in aluminum foil.
Cut it into 4 for quicker roasting time. Let cool to room temperature.

2

In a blender combine all other ingredients and add roasted beet. Spoon hummus into a serving plate and top with optional lemon zest, roasted chickpeas, za'atar spicing, chopped parsley and drizzle of olive oil.

Roasted Beet Hummus

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