Roasted Beet Hummus with Horseradish
Servings: 6 servings
Calories: 158kcal
Ingredients
- 4 small red beets, trimmed or 2 to 3 medium beets, or a 6 to 8-oz package of precooked red beets; reserve beet juice
- 1 15-oz can chickpeas drained and rinsed, or 1½ cups cooked chickpeas
- ¼ cup tahini
- ¼ cup prepared horseradish
- 1 tablespoon extra virgin olive oil plus extra for serving, optional
- 1 clove garlic
- 1 lemon, juiced approximately 4 tablespoons
- ½ teaspoon ground cumin
- ¼ teaspoon sumac optional
- 1 teaspoon fine sea salt to taste
- Parsley optional for garnish
- Sesame seeds optional for garnish
Instructions
- Preheat oven to 350°F to roast raw beets. If you are using packaged roasted beets, go to step 4.
- Wash and scrub the beets, cut the stems, and reserve for another use. Cover the beets tightly with aluminum foil. Depending on the size of the beets, roast them for 40 to 60 minutes.
- Remove from oven and let cool for 10-15 minutes. Chop the beets into 1 to 2-inch chunks and reserve beet juice.
- Place the roasted beets, cooked chickpeas, tahini, prepared horseradish, olive oil, garlic, lemon, cumin, sumac if using, and salt in the food processor bowl. Blend until smooth for at least 3 to 5 minutes. Add another 2 to 4 tablespoons reserved beet juice or cold water if the hummus is too thick. The texture should be smooth and creamy. Adjust the seasoning to taste.
- Place the hummus in a bowl and serve with an extra drizzle of olive oil on top. Garnish with parsley or sesame seeds, if desired. Enjoy!
Notes
- Prepared horseradish is found in the refrigerated section at the grocery store near the pickles. I typically buy Bubbies prepared horseradish or use your favorite!
- This hummus will keep for about 4 to 7 days in the fridge in a tightly sealed container. Hummus can be frozen for up to 4 months.
- Serve it with pita chips, pita bread, pretzel bites, or spread it on sandwiches and burgers, or add it to a grain bowl.
- Note that if you use precooked red beets, the color and taste of the hummus will be less vibrant.
- Save the beet greens for another use. Put the beet greens in a smoothie, add them to a soup, make pesto, or chop them and stir them into pasta, like you would use spinach.
