Roasted Beet Hummus

Roast an extra beet when you make Local Beet Reubens and you’ll be ready to whip up this quick snack. Serve with multi-colored carrots for a rainbow presentation.
By / Photography By Jennifer Bakos | February 27, 2017

Ingredients

  • 2 cups of cooked chickpeas
  • 1 medium beet, roasted, peeled and roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon tahini
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove
  • ¼ teaspoon ground coriander seed
  • ¼ teaspoon kosher salt
  • ¼ teaspoon crack black pepper
Optional garnishes:
  • ¼ cup crumbled blue cheese
  • 2 tablespoons chopped walnuts

Preparation

Combine chickpeas, beet, oil, tahini, lemon juice, garlic, coriander and salt in the bowl of a food processor. Process to a smooth paste, adding 2 - 3 tablespoons of warm water to achieve your preferred hummus consistency. Use a rubber spatula to transfer the hummus to a serving bowl. Sprinkle with blue cheese walnuts (optional) and black pepper and serve at room temperature.

Ingredients

  • 2 cups of cooked chickpeas
  • 1 medium beet, roasted, peeled and roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon tahini
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove
  • ¼ teaspoon ground coriander seed
  • ¼ teaspoon kosher salt
  • ¼ teaspoon crack black pepper
Optional garnishes:
  • ¼ cup crumbled blue cheese
  • 2 tablespoons chopped walnuts

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