Roasted Beet Hummus

If you’re a hummus fanatic like me, this one’s for you! I’ve been a beet hummus lover since I first tried it over a year ago. Since then I’ve tried out a bunch of recipes, trying to find the perfect one. This version is not only super simple and quick to make, but it’s also creamy and smooth, and SO good on a chicken sandwich.

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I usually roast my own beets (just wash them well, wrap them in tinfoil and throw them in the oven), but when I was at Trader Joe’s last week I found this nice little package of pre-roasted beets and decided to give them a try. I found they were lacking that bright pink color I love, and were more reddish as you can see in the photos. I’m not sure why that is exactly, but the flavor was there so that’s what really matters!

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This is truly a dump-and-go kind of a recipe! Just toss all the ingredients into a food processor and puree until smooth–it doesn’t get easier than that! And there’s just something about the homemade stuff that’s better than store bought (plus it’s cheaper).

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I used it as a spread on a roasted chicken sandwich that will be coming to the blog soon, and it was so tasty! It’s also amazing as a dip for fresh veggies. I topped mine with a sprinkle of feta and a drizzle of balsamic vinegar, and they paired really well together. Don’t be afraid to try mixing different flavors; you just might find a winner!

Now get cookin good lookin!

Roasted Beet Hummus

  • Servings: 8-10
  • Difficulty: easy
  • Print

A rustic, creamy spread, perfect for sandwiches or dipping veggies.



Credit: sprinklesandsuch.com

Ingredients

  • 2-4, roasted beets (depending on size)
  • 1 can chickpeas, mostly drained
  • 1 1/2 Tbsp tahini
  • 2 cloves garlic
  • 1/2 tsp dried rosemary
  • Salt and pepper, to taste
  • Olive oil as needed to reach desired consistency (I used about 3 Tbsp)

Directions

  1. Add ingredients to a food processor and and puree until smooth, adding olive oil as needed. Season to taste. Pairs well with balsamic, feta, and fresh rosemary.

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