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Roasted Red Beet Hummus

Roasted Red Beet Hummus

This Roasted Red Beet Hummus is inspired by a birthday party I went to last weekend. My friend loves beet hummus and he had a really yummy store-bought red beet hummus on the dinner table. As I love all my foods fresh and I avoid packaged foods as much as I can, I thought I’d try to recreate my own recipe with fresh roasted beets and herbs. The store-bought one is pretty good but I am pretty sure ‘I beet it’ with this recipe (pun intended). I had mine with raw flax crackers and a bit of fresh goat’s cheese and cilantro on top and I was blissed out. I am 100% sure this is one of those recipes I’ll be making again and again. Please try it out for yourself and tell me what you think!

Ingredients

  • 2 red beets, washed and trimmed
  • 1 cup of chickpeas (pre-cooked or straight from a can)
  • 2 cloves garlic, crushed
  • 3 tbsp sesame seeds or tahini
  • 1 tbsp ground cumin
  • 1/2 lemon, juice & zest
  • 1 tbsp pomegranate or apple cider vinegar
  • ¼ cup of extra virgin olive oil
  • sea salt and freshly ground black pepper to taste
  • fresh cilantro and/or parsley
  • fresh goat’s cheese (optional)

Instructions

  1. Preheat oven to 200 degrees Celsius
  2. Wrap beets in foil and roast for about 50-60 minutes or until cooked. Allow to cool and then peel of skin. Bring a small saucepan up to medium heat.
  3. Dry-toast the sesame seeds, while shaking the pan, until brown and fragrant.
  4. Add chickpeas, sesame seeds, roasted beets, garlic, cumin, lemon juice and zest, vinegar and extra virgin olive to a high-speed blender and pulse until smooth. Taste and season with freshly ground black and sea salt. Pulse again
  5. Serve with fresh cilantro or parsley and fresh goat’s cheese (optional) and add as a topping to salad green wraps, flax crackers or gluten-free bread.

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About chantal

I am Chantal Soeters, a certified yoga teacher and Health Coach. I am passionate about helping YOU live a happier and healthier life. You can find me here online or teaching yoga classes in and around Amsterdam, blending green juices and smoothies in my kitchen, whipping up raw desserts and cooking up my crazy and wild food experiments.

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