Roasted Beet Hummus

9 ingredients
5 steps

Ingredients

  • 1 medium beet (6 oz.)
  • 1 can (15 oz.) chickpeas (garbanzos), drained, 2 tbsp. liquid reserved
  • 1/4 cup tahini (sesame paste)
  • 1 large garlic clove, minced
  • 1 large lemon
  • About 1/2 tsp. kosher salt
  • About 1/4 tsp. pepper
  • About 1/4 cup extra-virgin olive oil
  • Small chervil or parsley sprigs (optional)

Directions

  1. 1
    Preheat oven to 375°. Set beet in a small baking pan with 1/4 in. water and cover tightly with foil. Roast until tender when pierced, 1 to 1 1/4 hours.
  2. 2
    Let beet cool; peel and quarter. Puree in a food processor until smooth, scraping inside of bowl as needed.
  3. 3
    To beet, add chickpeas and reserved liquid, tahini, garlic, zest and juice of 1/2 lemon, 1/2 tsp. salt, and 1/4 tsp. pepper; whirl until smooth. Drizzle in 1/4 cup oil, pulsing to combine.
  4. 4
    Add more lemon juice, salt, pepper, or oil to taste. If hummus is too thick, add a bit of water. Scrape into a bowl and top with chervil sprigs.
  5. 5
    Make ahead: Up to 2 days, chilled.

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