Wo doesn’t love food you get to dip? I mean taking the double-dipper conversation out of the equation, dipping is just fun. And hummus, let’s talk about hummus for a sec. How great is hummus? Agreed, it’s wonderful. So grab your favorite dippers & scoop away. Feel free to double-dip if it’s all for you. I won’t tell.
Roasted Beet Hummus
A perfectly pretty in pink snack!
Servings: 8
Ingredients
- 2-3 beets (about 2 cups) reserve 1/8 c for garnish
- 2 cups chickpeas
- 1/3 cup tahini
- 2 cloves garlic
- 1/8 cup lemon juice
- 1/8 cup olive oil
- 1/2 cup hot water
- salt to taste
Za'atar Roasted Chickpeas
- 1/2 cup chickpeas
- 1 tbsp za'atar seasoning
- drizzle of olive oil
Garnish & Dipping Vessels
- favorite veggies - radish, carrot, celery, etc… to dip
- pita or pita chips to dip
- garnish with parsley, vegan feta, sprinkle za'atar, drizzle of olive oil optional
Instructions
- Preheat oven to 425°.
- Grab a large piece of foil. Place beets & garlic cloves in center & loosely wrap them up. Place the foil packet in the oven, roasting for 30-35 minutes. Remove from oven & let cool for a few minutes.
- While the beets roast prep the chickpeas for the hummus. Remove the skins. See notes.
- Prepare the roasted chickpeas. Toss the chickpeas with a drizzle of olive oil & za'atar seasoning to coat. Add to a parchment lined baking tray. Add to the oven & roast for 15-20 minutes until crispy. You can place these in the oven at the same time as the beets just pay attention to the timing of each item.
- Once the beets are cool enough to handle, rinse them under water applying gentle pressure to remove the skins, tops & roots. Slice into large pieces, reserving about 1/8 cup to dice for garnish (optional).
- Add to a food processor the beets, peeled chickpeas, tahini, lemon juice, roasted garlic (squeeze the cloves out of their peel) & olive oil. Blend for 1-2 minutes, stopping to scrape down the sides as needed.
- Heat the water in the microwave until just boiling (about 2 minutes). Slowly stream in the hot water to the running food processer. Start with a little water & continue to stream as needed until you reach your desired consistency. Taste & season with optional salt & pepper.
- Serve hummus in a bowl. Option to add garnish of roasted chickpeas, diced beets, vegan feta cheese, parsley & radish. Serve with your favorite dipping vessels.
Notes
Ok, so there’s a little labor involved in this one. It is 100% not required, but if done yields a wonderfully creamy hummus. To remove the skins of the chickpeas you just apply a gentle pressure to the bean & it pops right out of it’s skin. If you boil the chickpeas in water for a few minutes, drain, place on a kitchen towel, fold the towel over the chickpeas to cover & rub the towel gently it will loosen most of the skins making it much easier than skinning one bean at a time.
Serve with all your favorite veggies, pita, pretzels or bread.
Repurpose any leftovers as a delicious spread on a sandwich the next day.
Enjoy!