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!
- 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)
- Preheat oven to 200 degrees Celsius
- 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.
- Dry-toast the sesame seeds, while shaking the pan, until brown and fragrant.
- 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
- 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.