I almost hate starting a sentence with "I saw this recipe on Pinterest", just because it's used so much it almost makes my head spin. I love Pinterest and it's such an amazing source for inspiration. But errrrrrrrrrrrbody is on Pinterest and it's becoming so big that I rarely go a week without hearing or saying the phrase "Oh, I got it from Pinterest!". But I did get this idea for a recipe from Pinterest. I am part of the phenomenon. I'm cool with it.
I had some beets that had been forgotten (poor beets) in the back of my crisper and was so excited to try the beet hummus I'd seen. But I only had 2 or 3 small beets. So I tweaked the original recipe I'd seen and roasted the beets I had and then combined them with the usual chick peas. It's a hybrid!
Roasted Beet Hummus
- 2 or 3 small to medium sized beets, rinsed
- 1 tblsp olive oil for roasting
- 1 can garbanzo beans (chick peas)
- 2 or 3 cloves of garlic
- 2 tblsp tahini
- 2 tblsp olive oil
- 2 tsp cumin
- 2 tsp turmeric
- 1 lemon, juiced
- 1/4 cup plain greek yogurt (optional. I like to add it just to make the hummus extra creamy. Yum.)
- salt to taste
Preheat oven to 400. In a baking dish, place rinsed beets and drizzle with olive oil. Cover dish with a lid and bake for 35-40 minutes. After beets have cooled, remove skin.
In a food processor, pulse roasted beets, chick peas, garlic, tahini, olive oil, cumin, turmeric, lemon juice, yogurt, and salt until well combined and smooth.
Serve with homemade pita bread (recipe here), veggies, or chips.
Not only is this hummus SO pretty to look at, but it's sweet and roasty and divine.
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