Prep time:
15 minutes
|
Cook time:
50 minutes
|
Total time:
1 hour 5 minutes
Smoky, creamy, with a bit of that Bubbies kick, this Roasted Beet Hummus is perfect for entertaining. Made for Bubbies by Resplendent Kitchen.
Ingredients
- 4 small red beets, trimmed, or a 6 to 8 oz package of pre-cooked red beets, reserve the beet juice
- 1 15oz can chickpeas drained and rinsed, or 1½ cups cooked chickpeas
- ¼ cup tahini
- 2 tbsp Bubbies Prepared Horseradish
- 1 tbsp extra virgin olive oil plus extra for serving, optional
- 1 clove garlic
- 1 lemon, juiced approximately 4 tablespoons
- ½ tsp ground cumin
- 1 tsp fine sea salt, to taste
- Parsley, optional for garnish
- Sesame seeds, optional for garnish
Directions
- Preheat oven to 350°F to roast raw beets. If you are using packaged roasted beets, go to step 4.
- Wash and scrub the beets, cut the stems and reserve for another use. Cover the beets tightly with aluminum foil. Depending on the size of the small beets, roast them for 40 to 60 minutes.
- Remove from oven and let cool for 5 minutes. Chop the beets and reserve the beet juice.
- Place the roasted beets, cooked chickpeas, tahini, Bubbies Prepared Horseradish, olive oil, garlic, lemon, cumin, and sea salt in the food processor bowl.
- Blend until smooth for at least 3 to 5 minutes.
- Add another 2 to 4 tbs reserved beet juice or cold water if the hummus is too thick. The texture should be smooth and creamy.
- Serve with an extra drizzle of olive oil on top and garnish with parsley or sesame seeds, if desired. Enjoy!
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