Roasted Beet and Garlic Hummus Recipe

A gorgeous appetiser or condiment, roasted beetroot hummus is packed with important nutrients and may be used in a variety of ways.

– 1 15-oz can garbanzo beans, drained and rinsed – 2 small beet – 6 cloves large garlic – ¼ cup lemon juice – ¼ cup tahini well stirred – ¼ tsp ground turmeric – ¼ tsp ground cumin – 1/8 tsp red pepper optional – Pinch ground cinnamon – ½ tsp sea salt – ¼ cup olive oil – 3 Tbsp feta cheese crumble – 3 Tbsp pumpkin seed



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Preheat oven to 400°F. Wash and dry beets. Slice into ¼”-1/2” pieces and place on a large foil strip. Packet the beets in foil.

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With the top chopped off, place a garlic bulb in foil with olive oil. Roast beets and garlic on a baking sheet for 40–45 minutes until juices flow. 

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In a food processor, mix everything except oil. Make smooth. Keep the food processor running and slowly pour olive oil through the top spout until creamy. 

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It may take several stops and scraping of the food processor to mix everything. 

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Sprinkle pumpkin seeds and feta cheese over hummus. Garnish with chips or crackers and raw vegetables.

Also See

Spinach and Caramelized Onion Dip Recipe