Best 4 Roasted Golden Beet Hummus Recipes

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.

ROASTED GOLDEN BEET HUMMUS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
• Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set aside to cool slightly.
• Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer hummus to a serving bowl.

ROASTED GOLDEN BEETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with foil and spray with cooking spray.
• Peel beets, and cut into 1 1/2-inch chunks. Combine olive oil, sage, thyme, salt, and pepper in a large bowl. Add beets, and mix until well coated.
• Spread beets out in a single layer on the prepared sheet pan and roast, flipping half way through, until the beets are tender and starting to turn golden brown, 35 to 40 minutes.
• Remove from the oven, put beets back into the bowl, and toss with lemon zest.

ROASTED GOLDEN BEET HUMMUS

Steps:

• 1. If the beets are medium size cut in half-if small, leave whole. *Wrap up the beets in aluminum foil and roast for 1 hour at 375 degrees until very soft. Set aside to cool briefly. *Note: you can also roast the whole garlic cloves with the beets if desired. They won't take as long to roast and you'll have to remove them from the oven after about 30 minutes of roasting time.
• 2. If desired, peel the beets (I don't). Cut into chunks and place the beets in a food processor along with the rest of the hummus ingredients. PULSE to desired consistency adding more olive oil or tahini for smoother hummus.
• 3. Now taste test and adjust. I had to add more lemon juice (juice of 1 1/2 lemons in total) to help balance the sweetness of the beets.
• 4. Scrap the hummus into a serving bowl or onto a platter. Garnish with za'atar or sumac, cilantro or parsley, and a drizzle of olive oil. Serve at room temperature.