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Easy Roasted Beet Hummus Recipe
Rini
Roasted beets with chick peas and tahini is a very easy appetizer recipe.
5
from 1 vote
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Prep Time
5
minutes
mins
Cook Time
50
minutes
mins
Total Time
55
minutes
mins
Course
Appetizer
Cuisine
Mediterranean
Servings
3
People
Calories
193
kcal
Ingredients
1x
2x
3x
2
beets
Small sized, thoroughly cleaned
1
cup
chickpeas
from a can
1
Tbsp
tahini
3
tsp
extra virgin olive oil
for making the hummus
1
tsp
salt
or to taste
1/2
tsp
whole peppercorns
2
tsp
lemon juice
1
tsp
pine nuts
optional
Optional ingredients
2
Thai Chili
optional
2
tsp
Plain Greek Yogurt
optional, if you want your beet color to be on the lighter side
Instructions
Preheat toaster oven to 400 degrees
Wrap the beets in aluminum foil and place them in the toaster oven
Roast the beets for about 45 minutes or until they pass the knife test
Allow the beets to cool at room temperature for about 10 minutes
In a strainer, add the chick peas and wash with cold water several times.
Drain all the water and place the chick peas on a paper towel.
Remove the skins from all of the chick peas (Very Important Step)
Toast the pine nuts slowly for about 3 minutes until golden brown on both sides
Take the beets out of the foil and remove the outer skin
Add the beets, tahini and chick peas to a processor
Add all the remaining ingredients to the processor (except yogurt)
Blend at a low speed, while slowly adding the yogurt and olive oil
Blend until the hummus has a smooth consistency
Transfer to a serving dish and serve
Nutrition
Calories:
193
kcal
Carbohydrates:
22
g
Protein:
6
g
Fat:
9
g
Saturated Fat:
1
g
Sodium:
826
mg
Potassium:
359
mg
Fiber:
6
g
Sugar:
6
g
Vitamin A:
40
IU
Vitamin C:
9.6
mg
Calcium:
49
mg
Iron:
2.3
mg
Keyword
beet hummus, roasted beet hummus
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