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Roasted Beetroot and Garlic Hummus
Roasted Beetroot and Garlic Hummus
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Prep Time:
15 minutes
Cook Time:
39 minutes
Total Time:
55 minutes
Elevate hummus with roasted beetroot and garlic for a beautiful and flavorful appetizer.
Ingredients:
  • 2 large beets
  • 1 head garlic, halved crosswise
  • 1 tablespoon extra-virgin olive oil
  • 1 pinch salt and ground black pepper to taste
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 0.25 cup extra-virgin olive oil
  • 1.5 lemons, juiced
  • 2 tablespoons tahini
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 teaspoon cayenne pepper
  • 0.25 cup plain Greek yogurt
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C).
  • Prick beets all over with a fork and place in a microwave-safe bowl. Loosely cover the bowl with plastic wrap to allow steam to escape. Microwave the beets for 4 minutes. Wrap each beet in aluminum foil and place on a baking sheet.
  • Drizzle garlic halves with 1 tablespoon of fragrant olive oil, a sprinkle of salt, and a crack of black pepper. Encase each half in foil and lay them gently on the baking sheet.
  • Roast in the oven until beets are fork-tender, approximately 35 minutes.
  • Rinse the beets under cold running water for 1 minute, then peel off the skins and place them in a food processor.
  • Add the garlic cloves to the food processor, ensuring to include any remaining olive oil from the foil. Combine with chickpeas, 1/4 cup of olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until mixed, then add Greek yogurt and proceed until smooth.

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