Description
Roasted Beetroot and Garlic Hummus is a stunning, vibrant dip that combines earthy-sweet flavors with the mellow notes of roasted garlic. It’s a simple yet show-stopping recipe perfect for healthy snacking or party platters.
Ingredients
Scale
- 2 large beets
- 1 head garlic, halved crosswise
- 3 tablespoons extra-virgin olive oil (divided)
- Salt and freshly ground black pepper to taste
- 1 (15 ounce) can chickpeas, drained and rinsed
- Juice from 1½ lemons (about 3–4 tablespoons)
- 2 tablespoons tahini
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ cup plain Greek yogurt (optional – omit for vegan version)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the beets thoroughly and trim off the leafy tops.
- Wrap each beet individually in aluminum foil.
- Place the halved garlic head on a small piece of foil, drizzle with 1 tablespoon of olive oil, and wrap it up.
- Place both the wrapped beets and garlic on a baking sheet.
- Roast in the preheated oven for 45-60 minutes, or until the beets are fork-tender and the garlic is soft and fragrant. Remove from the oven and allow to cool until you can handle them safely.
- Once cooled, unwrap the beets and rub off the skins.
- Cut the beets into quarters and squeeze the roasted garlic cloves from their papery skins into a small bowl.
- In a food processor, combine the chickpeas, roasted beets, roasted garlic cloves, remaining olive oil, lemon juice, and tahini. Process until smooth, scraping down the sides as needed.
- Add the cumin, salt, black pepper, and cayenne pepper. Process again until all ingredients are well combined and the mixture is smooth and creamy. Adjust seasonings as needed.
- If using Greek yogurt, add it to the food processor and pulse until incorporated for added creaminess.
- Transfer the hummus to a serving bowl, create a well in the center, and drizzle with extra olive oil. Serve with your favorite dippers.
Notes
- For a vegan version, omit the Greek yogurt or use plant-based yogurt.
- For extra smooth hummus, remove the chickpea skins before blending.
- This hummus can be stored in the refrigerator for up to 5 days.
- Freeze hummus in individual portions for up to 3 months.
- Add a tablespoon or two of ice-cold water while blending for a smoother consistency.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dip
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: N/A
- Sodium: N/A
- Fat: 10
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 18
- Fiber: 5
- Protein: 5
- Cholesterol: N/A