Before we get into how to make this this delicious Beetroot Hummus, can we take a moment to appreciate how beautiful beets are?? Their deep reddish color and a natural, earthy taste....yum! Beets are available year round here in Texas due to the variety in climate for a LARGE state. But generally, they're available in the late summer everywhere else. They're also a good source of many essential vitamins and minerals, including folate (see the "Nutrition Nook" section at the end of this blog for more information on folate).
I used to be afraid to use beets. They look intimidating when you buy them fresh and color your hands when you're peeling them. But I discovered that roasting them makes them so much easier to use. I also discovered how much I love the taste so I overcame my fear of beets 🙂
So how do we make this beautiful Beetroot Hummus?
- Use roasted beets. I like to roast mine ahead of time and use them for various dishes. Never roasted them before? Wash the beet, cut off the ends, wrap it in foil, and put it in the oven at 400°F for about 50-60 minutes. Let cool slightly, remove the foil, and the peel should rub right off! You can also use canned beets if you like the convenience factor.
- Rinse and drain a can of chickpeas (I talk about why this is important in my Phyllo Chaat Cups post).
- Add some olive oil, lemon, garlic, cumin, and salt.
- Blend, baby, blend!
If you are prepping this for a party or a get-together, don't forget to check out these other appetizers:
- Phyllo Chaat Cups
- Vegan Esquites (Mexican Street Corn Salad)
- Mushroom and Caramelized Onion Tart
- Vegetable Samosa Puffs
I hope you enjoy this recipe and let me know in the comments if you tried it!
So, what exactly is folate?? Folate is also known as Vitamin B9 and the synthetic form is known as folic acid. Folate helps in the formation of red blood cells' growth and function as well. Most people get the recommended amount of folate as foods such as bread, pasta, rice, cereals are fortified with folic acid. During pregnancy, women need to supplement with folic acid to prevent birth defects.
- 1 small roasted beet *You may use canned beets also. I roasted mine the day before and it worked great (See notes).
- 2 cloves garlic
- 1 can chickpeas (15 oz.); low sodium, rinsed and drained
- 1 lemon
- ½ teaspoon cumin powder
- 4 tablespoon olive oil
- salt; to taste
- ¼ cup water *more as needed until desired consistency
- Optional toppings: parsley, olive oil, pine nuts, hemp seeds, and sesame seeds for garnish
- Place roasted beet, garlic, chick peas, lemon, cumin, water, and 3 tablespoons of olive oil in a food processor and blend until smooth consistency.
- Add additional water as desired until you reach your desired consistency. Use the last tablespoon of olive oil to drizzle on top.
- Add your preferred garnishes and you're ready to serve!
- To roast the beets:
- preheat oven to 400°F, and wrap your beets in foil. Roast for 50-60 minutes.
- Take your beets out of the oven and let cool. The beets should be soft and the peel should slide right off.
- Serve with vegetables, on a sandwich, or even with your favorite falafels!