Roasted Beet and Garlic Hummus
Donna Castellano, MS, RDN
A tasty and vibrantly colored homemade hummus made with roasted beets and garlic.
Prep Time 5 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Side Dish, Snack
Cuisine Mediterranean
Servings 6
Calories 121 kcal
- 2 beets skin on but stems removed (see above notes for roasting)
- 1 small head garlic
- ¼ cup tahini
- 1 teaspoon apple cider vinegar
- 1 cup cannellini beans drained and rinsed
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Pre heat oven to 400 F.
Wrap garlic in aluminum foil.
Place garlic and beets in a Dutch oven.
After 30 min carefully remove garlic and set aside to cool.
Continue to roast beets until fork tender (another 30-45 min or so).
Allow beets to cool.
Once beets are cool enough to handle peel off the skins.
To the food processor add the beets, squeeze out the garlic from inside the skins and add in the remining ingredients.
Pulse until all ingredients are blended together and smooth.
If hummus seems to dry, add a bit more oil or a drop of water and continue to blend until smooth.
Adjust seasonings as needed.
Serving: 0.25cupsCalories: 121kcalCarbohydrates: 10gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 103mgPotassium: 202mgFiber: 2gSugar: 1gVitamin A: 8IUVitamin C: 2mgCalcium: 45mgIron: 1mg
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
Course Side Dish, Snack
Cuisine Mediterranean
Diet Diabetic, Gluten Free, Vegan, Vegetarian
Keywords garlic, hummus,, roasted beets, roasted vegetables,