Best 3 Roasted Beetroot And Garlic Hummus Recipes
Discover the delightful flavors of roasted beetroot and garlic hummus, a vibrant and flavorful dip that combines the natural sweetness of beets with the savory bite of roasted garlic. This unique spread is a perfect appetizer or snack, and it's incredibly easy to make. In this article, you'll find two irresistible recipes for roasted beetroot and garlic hummus: a classic version and a spicy variation. Both recipes use simple, wholesome ingredients and can be easily adapted to your taste preferences. Whether you're a hummus lover or looking for a healthy and delicious dip to impress your friends, these recipes are sure to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED BEET HUMMUS
Steps:
- See roasting instructions here.
- Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
- Add remaining ingredients except for olive oil and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it's too thick, add a bit of water.
- Will keep in the fridge for up to a week.
Nutrition Facts : ServingSize 1 ~one-third-cup servings, Calories 216 kcal, Carbohydrate 19 g, Protein 6.1 g, Fat 14 g, SaturatedFat 1.8 g, Sodium 191 mg, Fiber 5.4 g, Sugar 4 g, UnsaturatedFat 10.8 g
ROASTED BEETROOT AND GARLIC HUMMUS
This tasty beetroot hummus is the prettiest pink snack I've ever seen. The healthy recipe is handy to make in large batches and keep in the fridge for lunches and snacks throughout the week. -Elizabeth Worndl, Toronto, Ontario
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 4 cups.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Pierce beets with a fork; place in a microwave-safe bowl and cover loosely. Microwave beets on high for 4 minutes, stirring halfway. Cool slightly. Wrap beets in individual foil packets., Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut in half crosswise. Sprinkle halves with 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle with 1 teaspoon oil. Wrap in individual foil packets. Roast beets and garlic until cloves are soft, about 45 minutes., Remove from oven; unwrap. Rinse beets with cold water; peel when cool enough to handle. Squeeze garlic from skins. Place beets and garlic in a food processor. Add garbanzo beans, lemon juice, tahini, cumin, cayenne pepper and remaining olive oil, salt and ground pepper. Process until smooth., If desired, pulse 2 tablespoons Greek yogurt with beet mixture, dolloping remaining yogurt over finished hummus. Sprinkle with dill or parsley. Serve with assorted vegetables and pita bread.
Nutrition Facts : Calories 87 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
ROASTED BEETROOT AND GARLIC HUMMUS
This roasted beetroot and garlic hummus checks all the boxes: healthy, easy, delicious, and so pretty! It's the perfect snack throughout the week or a beautiful appetizer for guests. Garnish with a dollop of Greek yogurt and fresh herbs, and serve alongside veggies or pita. Enjoy!
Provided by Elizabeth
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.
- Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
- Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
- Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
- Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.
Nutrition Facts : Calories 253 calories, Carbohydrate 23.8 g, Cholesterol 1.9 mg, Fat 15.9 g, Fiber 5.1 g, Protein 5.7 g, SaturatedFat 2.5 g, Sodium 436.9 mg, Sugar 6.2 g
Tips
- To roast the beetroot, preheat the oven to 400°F (200°C). Cut the beetroot into 1-inch cubes and toss them with olive oil, salt, and pepper. Roast the beetroot for 30-40 minutes, or until they are tender and slightly charred.
- To make the hummus, combine the roasted beetroot, chickpeas, tahini, lemon juice, garlic, cumin, and salt in a food processor or high-powered blender. Process until the mixture is smooth and creamy.
- Serve the hummus with pita bread, crackers, or vegetables. Drizzle with olive oil and sprinkle with paprika or chopped parsley.
- To make a roasted garlic hummus, roast a head of garlic in the oven until the cloves are soft and caramelized. Then, add the roasted garlic to the food processor along with the other hummus ingredients.
- To make a spicy hummus, add a pinch of cayenne pepper or chili powder to the food processor along with the other hummus ingredients.
- For a smoky hummus, roast the beetroot and garlic over a charcoal grill instead of in the oven. This will give the hummus a delicious smoky flavor.
Conclusion
Roasted beetroot and garlic hummus is a delicious and healthy dip that is perfect for any occasion. It is easy to make and can be customized to your own taste preferences. Serve it with pita bread, crackers, or vegetables for a satisfying snack or appetizer.
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