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Roasted Beetroot and Garlic Hummus

5

55 min

Roasted Beetroot and Garlic Hummus

Roasted Beetroot and Garlic Hummus Photo 1

Time

55 min

Serving

6 persons

Calories

253

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
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!

Ingredients

  • beets: 2 piece
  • head garlic, halved crosswise: 1 piece
  • extra-virgin olive oil: 1 Tbsp
  • pinch salt and ground black pepper: 1 piece (to taste)
  • chickpeas: 1 can (15 ounce can, drained and rinsed)
  • extra-virgin olive oil: 0.25 cup
  • ½ lemons: 1 piece (juiced)
  • tahini: 2 Tbsp
  • ground cumin: 0.5 tsp
  • salt: 0.5 tsp
  • black pepper: 0.5 tsp (freshly ground)
  • cayenne pepper: 0.25 tsp
  • plain Greek yogurt: 0.25 cup (optional)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 375 degrees F (190 degrees C).
    Roasted Beetroot and Garlic Hummus Photo 2
  2. 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.
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  3. Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
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  4. Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
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  5. Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
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  6. 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.
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