I am absolutely addicted to this delicious “Beetroot Hummus”.
The beets add sweetness and earthiness to the hummus and the magenta color creates the prettiest dip I have ever seen.
I find that my family only eats fruit and veggies when I cut them up. So there’s always a nice big platter in the front of my refrigerator, so they have something healthy to snack on.
And what could be better with fresh veggies than some creamy Beet Hummus?
It’s a gorgeous, bright purple and it couldn’t be easier to make.
The rainbow of colors on this platter means that it is loaded with tons of different vitamins and nutrients that are good for them.
Healthy and delish
Crudites with Roasted Beet Hummus
FOR THE HUMMUS
- 1 small roasted beet
- 1 (15 oz/425g) can chickpeas- drained
- 1 lemon – zest & juice
- 2 large cloves garlic, minced
- 3 TBS tahini
- 1 tsp coarse salt
- 1 tsp black pepper
- 1/4 cup extra virgin olive oil
FOR THE CRUDITES
- Assorted tomatoes
- Radishes- quartered
- Celery stalks
- Mini bell peppers
- Baby cucumbers- cut into spears
- Baby carrots
Preheat oven to 350 F/175 C
Remove the stem and most of the root from the beet. Wrap in foil and roast for one hour. Allow to cool and with gloves slip the skin off the beet.
Quarter the beet and place it in your food processor along with the chickpeas, lemon juice, and zest, garlic, tahini, salt, and pepper. Puree until smooth.
With the machine still on, add the olive oil through the top spout and mix till well incorporated. If it’s too thick, add a bit of water. Adjust seasonings to taste.
Cut the veggies into big pieces. Place the hummus in a bowl in the center of a large platter and surround it with assorted veggies
Store hummus in the refrigerator in an airtight container for up to 1 week.