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Roasted Beet Hummus

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We are happy to share this delicious and beautiful recipe from Yum Project friend, Liz Ritoli of Stone Soup Village Kitchen. She is another force in our local community, teaching cooking classes to kids at Downtown Greens and other organizations.

Ingredients

Food
Amt
Units
Prep
Notes
1½ pounds fresh beets, weight without stems and greens
fresh beets
pounds
weight without stems and greens
15 ounce canned chickpeas, drained & rinsed
canned chickpeas
15
ounce
drained & rinsed
4 garlic cloves, roasted
garlic cloves
4
roasted
2 tablespoons olive oil
olive oil
2
tablespoons
1 teaspoon sea salt
sea salt
1
teaspoon
¼ teaspoon black pepper
black pepper
¼
teaspoon
¼ cup tahini
tahini
¼
cup
¼ cup fresh lemon juice
fresh lemon juice
¼
cup
1 teaspoon ground cumin
ground cumin
1
teaspoon
optional: ½ teaspoon sesame seeds
optional: sesame seeds
½
teaspoon

Method

Preheat the oven to 425 degrees. Wash, peel, and cut beets into 1/2 inch cubes. Toss cubes with olive oil, salt, and black pepper and spread out on a foil covered baking sheet. Lightly oil a small head of garlic and wrap in foil. Place garlic packet on the sheet with the beets and bake for 30-40 minutes until largest pieces of beet are fork tender. Cool beets and garlic. Blend beets, drained chickpeas, garlic, tahini, lemon juice, and cumin in the food processor until smooth. Serve cool or at room temperature with sesame seeds as an optional garnish. Serve with pita, vegetables, pretzels or eat it with a spoon!

Prep time
60 min
Cook time
40 min
Yields/Serves:
8 servings, 2 cups total
Nutrition Information

Yum Ratings

😫😟😐😀😍 “This is so pretty and it tastes amazing!” —Lisa, a grown up
😫😟😐😀😍 “She's eating it right off the spoon!” —Lillian, age 2
😫😟😐😀😍 “Beets are my favorite! This hummus has a nice, earthy flavor.” —Carolyn, a grown up
😫😟😐😀😍 “I love it!” —Sofia, age 11