An easy and delicious vegan roasted beet hummus recipe that is oil free. Take advantage of the amazing health benefits beets have to offer with this tasty treat.
Prep Time:10 minutes
Cook Time:45 - 60 minutes
Total Time:60 minutes
Yield:6 servings 1x
1 can of chickpea/garbanzo beans (about 1.5 cups cooked)
2 small/medium beets
2 garlic cloves (or 1 really big one)
juice from half of a medium lemon (about 1 tbsp)
2 tsp of tahini butter
pinch of Himalayan salt, to taste
If you have pre-cooked beets go ahead and skip to step 2. If you need to cook your beets, first rinse and cut off roots. Boiling method: Place a pot over medium/high heat and pour enough water to cover beets. Once water starts boiling, bring down heat to medium and continue to cook until beets are soft and tender (use a fork to feel them out). Roasting method: Preheat oven to 425F. Drizzle a bit of veggie broth over your beets and wrap around in aluminum foil. You can also slice them up, place them on a baking sheet, and sprinkle veggie broth over them. (this way is faster but keep an eye on them!) Roast for 45 to 60 minutes until beets are soft.
In the meantime, gather all of your other ingredients. Place the chickpeas in your blender or food processor along with garlic cloves, the lemon juice, tahini and a pinch of salt. And when beets are cool enough place them in the blender/processor as well and process until everything is evenly broken down and creamy.
Taste and feel free to add more lemon, more salt, or more tahini as you wish!
That’s It! Enjoy!
Roasting is best. Boiling is faster.
Blender will give you creamier results while using a food processor will result in a chunkier consistency.
Tahini is just ground roasted sesame seeds – feel free to leave out but the change will be affected slightly.
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