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!
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Recipe adapted from Eating Well