Creamy Roasted Beet Hummus
Creamy pink hummus flavored with fresh garlic, roasted beets, lemon and a sprinkle of thyme.
Happy December everybody! I hope you all had a nice long weekend.
Mine was spent working every day but Sunday so that explains why I’ve been relatively quiet on the internets lately. Then yesterday was spent in the kitchen hoping to make up for lost time so I’m feeling just a little pooped. But it’s Monday which means it’s time to start all over again. No rest for the weary!
Alright, how about I stop my whining and address the pink elephant in the room?
I might not say it on here that much but I majorly heart hummus. Like if you were to go out to eat with me and order some I would “accidentally” eat the entire thing. Especially if the texture is just right. You know what I’m talking about. Smooth, rich and creamy…the kind that feels like silk on your taste buds.
I usually buy hummus at the store (on a weekly basis) because a. I’m lazy and b. for some reason when I make it at home it never comes out as smooth. But man, it is so much cheaper to make your own and when you have an addiction like I do, you need to find a way to pinch a few pennies to help stock your supply.
Luckily with a little research I discovered there’s a trick to making it nice and silky. Are you ready for this?
You have to pop the skin off of each individual chickpea.
You left, didn’t you?
I know, you probably think I’m a nut job but listen, it really works! And it might even make for a fun activity for kids or an excuse to spend a little quality time catching up with your favorite person. Brandon and I had a grand ‘ol time poppin’ off chickpea skins together.
As far as this flavor goes, beets might not be everybody’s favorite thing but they should be. They’re full of super healthy antioxidants, a host of other vitamins and minerals, and they make for one purdy hummus!
If you’re wondering whether or not this tastes like beets, yes, it does. But I would still encourage beet-haters to try it. It has all of the deliciousness of a classic hummus with the flavors of fresh garlic, tahini, and salt. Then the sprinkle of fresh thyme on top really brings everything together, making it taste as vibrant as it looks.
It’s perfect for an eye-catching appetizer at a party or just for a healthy snack at home. I like it to eat with soft whole wheat naan, crunchy crackers, baby carrots and a tall glass of red wine. Creamy pink perfection!
Creamy Roasted Beet Hummus
Yield: 24 ounces
Prep Time: 10
Cook Time: 10
Total Time: 20
- 3 medium red beets (approx. 1 and 1/2 cups), roasted*, peeled and chopped
- 2 (15 ounce) cans garbanzo beans, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- juice of 2 lemons
- 1/2 teaspoon salt
- fresh thyme for garnish
Place all ingredients into a food processor and blend until smooth. Add water a little at a time to thin. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
*Refer to this post for a tutorial on how to roast beets