Hot pink hummus! Three words I’d never thought I’d put together, but here I am. Today I’m sharing a recipe for Roasted Beet & Garlic Hummus. And if you’re familiar with beets, then you know they are incredibly vibrant in color, and so they make this hummus hot pink.
I used to solely use beets at the bakery and the only color option we offered was pink! That was before natural dyes were around. Luckily we have them now, so we can make any color of the rainbow frosting. But, during the beginning beets were all we had!
Beets are something I never really liked growing up. I always dreaded dinner when beets were on the menu. My mom always made them as a side dish, just plain beets. And I never hated her “three bite rule” more than those nights. She had a rule that even if we didn’t like something, we could suck it up and eat three bites of it – no matter what.
As I’ve gotten older, I don’t run from beets anymore, but I do like them best when they are hanging out with other ingredients so I’m just eating plain beets. And this hummus is a perfect vessel for them. I roasted the beets and garlic together, which gives more flavor to both of these ingredients. Then I added just a few simple ingredients to bring out the flavor of this hummus. I serve this with veggies, crackers, chips – add whatever you want as a dipping vessel! Get the recipe below for my Roasted Beet & Garlic Hummus.
Tips for Making the Best Roasted Beet & Garlic Lemon Hummus
• Make sure you’re using decent size cloves of garlic. If your cloves are small you’ll want to add in more. That’s why I said 5 to 6 in the recipe, as they can vary in size.
• Use a high quality olive oil. When you’re making hummus olive oil is a big part of that, so make sure it’s a good one.
• If your hummus seems dry, don’t be scared to add in a little more olive oil. Depending on the size of your beets, you could need a little more olive oil. Add 1 tablespoon at a time until you get the consistency you like.
• You can use this hummus for more than just dipping! Spread it onto toast or add it to your sandwich!
• This makes a pretty large batch of hummus. If you don’t have a large food processor, you can cut it in half and just make half the amount. I like to make more at a time, because I love having snacks in the fridge!
Roasted Beet & Garlic Lemon Hummus
Makes 28 ounces
3 large organic beets, peeled and chopped
5 to 6 organic cloves of garlic, peeled left whole
7 tablespoons organic extra virgin olive oil
30 ounces (two 15-ounce cans) organic chickpeas, drained
1 teaspoon organic onion powder
half organic lemon, juiced and zested, separated
salt and pepper to taste
organic chopped cashews
organic fresh lemon balm
organic lemon zest
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Add the chopped beets and garlic cloves to the prepared baking sheet. Drizzle with 1 tablespoon of olive oil. Bake for 20 to 30 minutes, until the beets are tender and garlic is fragrant. Allow to cool completely on the baking sheet.
In a food processor, add the roasted beets, garlic, chickpeas, onion powder, lemon juice, lemon zest, 6 tablespoons olive oil. Blend until mixture is smooth, add salt and pepper to taste. Depending on the size of your beets, you may need a little more olive oil if your hummus is too dry, add 1 tablespoon at a time until the consistency is right.
To serve, add to a bowl and top with cashews, fresh lemon balm, and lemon zest.
Store in an airtight container in the fridge for up to 7 days.
High Altitude – Follow the recipe as noted.