Roasted Beet Hummus Food
ROASTED BEET HUMMUS
Steps:
- See roasting instructions here.
- Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
- Add remaining ingredients except for olive oil and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it's too thick, add a bit of water.
- Will keep in the fridge for up to a week.
Nutrition Facts : ServingSize 1 ~one-third-cup servings, Calories 216 kcal, Carbohydrate 19 g, Protein 6.1 g, Fat 14 g, SaturatedFat 1.8 g, Sodium 191 mg, Fiber 5.4 g, Sugar 4 g, UnsaturatedFat 10.8 g
ROASTED BEET HUMMUS
Make and share this Roasted Beet Hummus recipe from Food.com.
Provided by DailyInspiration
Categories Spreads
Time 1h15m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Wrap beets in foil and roast them at 425 degree F. for one hour or until soft.
- Place all ingredients in a food processor or blender and process until smooth. You may need to add a little water if the mixture is too thick.
Nutrition Facts : Calories 391.6, Fat 32.9, SaturatedFat 4.6, Sodium 101.8, Carbohydrate 22.3, Fiber 5.1, Sugar 9, Protein 7.5
ROASTED BEET AND MINT HUMMUS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- In a food processor, blend the chickpeas, beets, mint, tahini, olive oil, garlic, lemon juice and 1/4 cup water. Blend until smooth, and season with salt and pepper. Serve with crudite or chips.
Nutrition Facts : Calories 93 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 263 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 3 grams, Sugar 2 grams
EASY BEET HUMMUS
Turn regular hummus into a colorful, healthier dip by adding beets! This is the perfect use for leftover beets you don't know what to do with. Serve with vegetables, crackers, or pita wedges.
Provided by France C
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.
Nutrition Facts : Calories 72.3 calories, Carbohydrate 10.7 g, Fat 2.5 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 338.7 mg, Sugar 1.3 g
ROASTED BEET HUMMUS
Get out the crudites and be prepared for a tasty surprise with this variation on classic hummus.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Puree garlic, beets, beans, lemon juice, and olive oil. Season with salt and pepper. Serve with fennel.
Nutrition Facts : Calories 98 g, Fat 5 g, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 150 g
ROASTED BEET HUMMUS
Pretty and pink! Basic hummus goes scrumptious and scarlet with roasted beets whirred into the mix.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Place each beet on a square of foil and wrap well. Set on a small baking sheet and bake until easily pierced with a fork, 20-30 minutes. Remove from oven and let sit until cool enough to handle. Using your hands, slip off the outer layer of beet, or use a carrot peeler. Cut into quarters and add to the pitcher of a blender along with the garbanzo beans, tahini, garlic, lemon juice, cumin, and 1/2 teaspoon salt.
- Pulse until pureed, adding bean liquid as needed to get things moving, and puree until completely smooth.
- Transfer to a serving bowl and drizzle with olive oil if desired. Serve with pitas and/or veggies.
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- Preheat the oven to 400°. In a 9-inch-square baking dish, brush the beets with 1 teaspoon of the olive oil and season with salt and pepper. Cover the dish tightly with foil, and bake for about 1 hour or until the beets are tender. Let the beets cool, then peel and roughly chop.
- In a food processor, pulse the garlic until minced. Add the chopped beets, tahini, lemon juice, 2 tablespoons water and the remaining 1 tablespoon of olive oil. Process until smooth. Season the beet hummus with salt and pepper and serve.
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