A simple, yet flavorful fresh hummus recipe. Made with roasted beet and roasted garlic, it’s slightly sweet flavor pairs perfectly with your favorite chips or veggies.
How pretty is this roasted beet and garlic hummus? The color alone makes me excited to eat it, especially in the middle of winter. Which, by the way, is finally on its way out after our crazy polar vortex. The temperature was down to -30F, and -55F with windchill…crazy, right!? The sun was shining those days, and of course we couldn’t go outside to enjoy it. I’m feeling thankful it’s finally over!
We have some big hummus fans in my family. It seems to be our snacking recipe of choice, especially during football games. Making fresh hummus is definitely the best way to go, since you can control everything you put into it! The best part is, this recipe is naturally gluten free.
I like to peel my chickpeas. Yes, it’s a daunting and time-consuming task. But I think it makes a really smooth, creamy hummus.
Since it takes a while to peel them all, I do this step while my beet and garlic head are roasting in the oven to pass the time. It’s quite nice therapy, actually. There’s something peaceful about sitting and peeling the skins off of a million chickpeas. It’s a great task to get kids to help, too.
Here’s how to make it:
- Roast the beet and garlic
- Add all of the ingredients, except the olive oil, to a food processor and blend until smooth
- Slowly drizzle in olive oil and blend until smooth and creamy
- Garnish with feta cheese, crunchy roasted chickpeas, olive oil, and parsley.
Roasted garlic adds a mellower flavor than raw garlic, so you don’t get that strong bite. You might have some roasted garlic cloves leftover from this recipe, which I like to just spread on some crackers or bread. Beets also add a nice earthy and slightly sweet flavor… not to mention that beautiful pink color!
Serve this hummus with your favorite crackers, sliced veggies, or some gluten free bread. Enjoy!
Roasted Beet and Garlic Hummus
- 1 medium or large beet, washed and peeled
- 1 head garlic (will use 4-5 cloves)
- One 15oz can chickpeas, also called garbanzo beans, drained and rinsed
- 3 Tbsp lemon juice, freshly squeezed
- 2 Tbsp tahini
- ¼ tsp ground cumin
- ¼ cup olive oil
- ½ tsp salt, more to taste
- Olive oil for roasting
- Feta cheese
- Crunchy roasted chickpeas
- Extra olive oil for drizzling
- Fresh or dried parsley
- Preheat oven to 400℉. Slice the peeled beet into ½”-1” slices, drizzle with a little olive oil (about 1-2 teaspoons), and wrap in foil. For the garlic, cut the top off a head of garlic to expose the cloves, drizzle with a little olive oil and wrap in foil. Place the foil wrapped beet and garlic head on a baking sheet and bake for 45 minutes. Set aside to cool completely.
- Peel the skins off of your chickpeas. This step is optional, but highly recommended for a smoother hummus.
- Add the chickpeas, 4-5 cloves of the roasted garlic, lemon juice, tahini, cumin, and salt to a food processor fitted with a metal S blade. Turn on the machine and process until everything is combined.
- Stop the machine and add the roasted beet. Turn on the food processor and pulse to combine. With the machine running, drizzle in the olive oil and process until the hummus is smooth and creamy. Add additional salt to taste.
- Optional toppings include crumbled feta cheese, crunchy roasted chickpeas, parsley, and a drizzle of olive oil
- Peeling your chickpeas is optional, but highly recommended for a smoother and creamier hummus.
- This recipe uses 4-5 large cloves of roasted garlic. You can use more roasted garlic if your prefer, just add one extra clove and a time and taste before adding more.
Author: Zest and Lemons
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Recipe adapted from Eating Well
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