Roasted Beetroot and Garlic Hummus

Name: Roasted Beetroot and Garlic Hummus
Prep time: 15 min
Cook time: 39 min
Total time: 55 min
Ingredients: 2 large beets; 1 head garlic, halved crosswise; 1 tablespoon extra-virgin olive oil; 1 pinch salt and ground black pepper to taste; 1 (15 ounce) can chickpeas, drained and rinsed; 0.25 cup extra-virgin olive oil; 1.5 lemons, juiced; 2 tablespoons tahini; 0.5 teaspoon ground cumin; 0.5 teaspoon salt; 0.5 teaspoon freshly ground black pepper; 0.25 teaspoon cayenne pepper; 0.25 cup plain Greek yogurt

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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!

Submitted by Elizabeth

Published on June 2, 2020

Prep Time:

15 mins

Cook Time:

39 mins

Additional Time:

1 mins

Total Time:

55 mins

Servings:

6

Yield:

6 servings

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Ingredients

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Original recipe (1X) yields 6 servings

2 large beets
1 head garlic, halved crosswise
1 tablespoon extra-virgin olive oil
1 pinch salt and ground black pepper to taste
1 (15 ounce) can chickpeas, drained and rinsed
¼ cup extra-virgin olive oil
1 ½ lemons, juiced
2 tablespoons tahini
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
¼ cup plain Greek yogurt (Optional)

Directions

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 (per serving)

253	Calories
16g	Fat
24g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 253
% Daily Value *
Total Fat 16g	20%
Saturated Fat 3g	13%
Cholesterol 2mg	1%
Sodium 437mg	19%
Total Carbohydrate 24g	9%
Dietary Fiber 5g	18%
Total Sugars 6g
Protein 6g	11%
Vitamin C 12mg	14%
Calcium 70mg	5%
Iron 2mg	12%
Potassium 423mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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