Roasted Beetroot and Garlic Hummus

Name: Roasted Beetroot and Garlic Hummus
Total time: 39 min
Yield: 6 Servings
Ingredients: 2 large beets; 🧄 1 head garlic, halved crosswise; 1 tablespoon extra-virgin olive oil; 🧂 1 pinch salt and ground black pepper to taste; 1 (15 ounce) can chickpeas, drained and rinsed; ¼ cup extra-virgin olive oil; 🍋 1 ½ lemons, juiced; 2 tablespoons tahini; ½ teaspoon ground cumin; 🧂 ½ teaspoon salt; 🧂 ½ teaspoon freshly ground black pepper; ¼ teaspoon cayenne pepper; 🥛 ¼ cup plain Greek yogurt (Optional)

Cost $7.5, save $5

Source: Recommended by CookPal

39 Min
6 Servings
$7.5

Roasted Beetroot and Garlic Hummus

Cost $7.5, save $5

Source: Recommended by CookPal

39 Min
6 Servings
$7.5

INGREDIENTS

Vegetables
- 2 large beets
- 🧄 1 head garlic, halved crosswise
Condiments
- 1 tablespoon extra-virgin olive oil
- 🧂 1 pinch salt and ground black pepper to taste
Beans/Legumes
- 1 (15 ounce) can chickpeas, drained and rinsed
Condiments
- ¼ cup extra-virgin olive oil
- 🍋 1 ½ lemons, juiced
- 2 tablespoons tahini
- ½ teaspoon ground cumin
- 🧂 ½ teaspoon salt
- 🧂 ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
Dairy
- 🥛 ¼ cup plain Greek yogurt (Optional)

STEPS

Preheat oven to 375°F (190°C).

Poke beets with a fork, microwave for 4 minutes. Wrap in foil and place on baking sheet.

Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap in foil and place on baking sheet.

Bake in oven until beets are fork-tender, about 35 minutes.

Cool beets under running water for 1 minute. Peel and transfer to a food processor.

Add roasted garlic, chickpeas, olive oil, lemon juice, tahini, cumin, salt, pepper, cayenne, and Greek yogurt to processor. Blend until smooth.

NUTRIENTS

Per 1 serving

🔥

253

Calories

6
Protein
24
Carbs
16
Fats

💡 Use gloves to peel beets to avoid staining your hands.Serve with warm pita or vegetable sticks for an easy appetizer.Store leftovers in an airtight container in the fridge for up to a week.