Roasted Golden Beet Hummus
Servings: 16 (1/4-cup) servings
Calories: 42kcal
Equipment
- food processor
Ingredients
- 2 medium-sized golden beets
- 3 Tablespoons freshly squeezed lemon juice
- 1 date, pitted and diced
- 1/3 cup sesame tahini, unsalted
- 1 15-ounce can garbanzo beans, rinsed and drained (for a smoother and creamier hummus follow the optional directions below for removing the garbanzo skins)
- 2 garlic cloves, diced
- 3/4 teaspoon Himalayan sea salt
- 3/4 teaspoon ground cumin
For Garnish
- 1/2 teaspoon sesame seeds, black and/or white
- 1 teaspoon extra virgin olive oil, optional
Instructions
Roast Beets
- Preheat the oven to 400ºF
- Scrub the beets, but don’t peel them. Cut off the roots and trim the tops, leaving about 1 inch of stems.
- Roast the beets in a shallow baking dish (or parchment lined tray) for 50 to 60 minutes, or until they're tender when poked with a paring knife.
Make Hummus
- In the meantime, put the lemon juice, date, tahini, garbanzo beans, garlic, salt, and cumin into your food processor bowl (in that order).
- Put the cooked beets on a cutting board and let them cool for a few minutes. Remove the stems and slip off the skins. Cut the beets into cubes and add them to the food processor bowl.
- Process until smooth, scraping the bowl with a soft spatula as needed.
Toast Sesame Seeds
- Warm up a small, dry cast iron skillet (or other heavy-bottomed skillet) over low heat. The idea is to warm up the skillet, but don’t overheat.
- When the skillet is warm, increase the heat to medium and add the sesame seeds. Toast, while stirring and shaking, for about a minute, or until they begin to give off a nutty aroma and turn a bit golden.
Garnish
- Using a soft spatula, transfer the hummus into a serving bowl.
- Garnish with the sesame seeds. Drizzle with olive oil.
Notes
Refrigerate leftover roasted golden beet hummus in a Mason jar or other airtight container. It will keep refrigerated for about five days.