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–+ servings

Silky Roasted Beet Hummus

Salad Therapy
Up your antioxidant ante with this gorgeous hummus of dreams.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Condiment
Cuisine Gluten Free, Israeli, Kosher, Mediterranean, Middle Eastern, refined sugar free, Vegan, Vegetarian
Servings 3 cups

Ingredients
  

  • 3 beets about 3 inches in diameter
  • 1 can chickpeas drained
  • 1 cup raw cashew pieces soaked in water for a few hours if your food processor isn't amazing, drain before using
  • 2 tablespoons tehina
  • 7 tablespoons lemon juice from about 2 1/2 lemons
  • 2-2 1/2 teaspoons salt
  • 1 tablespoon water
  • Optional garnishes: black and white sesame seeds chickpeas, parsley, lemon wedge

Instructions
 

  • Preheat oven to 400 degrees.
  • Peel and dice beets into 3/4-inch cubes (does not need to be exact).
  • Arrange on parchment-paper-lined baking sheet and bake for about 30-40 minutes until pretty easy to stab with a fork but ideally not blackening at the edges (a little is okay).
  • Put all ingredients EXCEPT for garnishes into the food processor and blend for about 5 minutes until very creamy and not at all grainy.
  • Top with optional garnishes and enjoy!
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