Roasted Beetroot and Garlic Hummus | The Best Recipes

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Roasted Beetroot and Garlic Hummus

"This roasted beetroot and garlic hummus checks all the boxes: healthy, easy, delicious, and so pretty! It's the perfect snack throughout the week or a beautiful appetizer for guests. Garnish with a dollop of Greek yogurt and fresh herbs, and serve alongside veggies or pita. Enjoy!"

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
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 lemons, juiced
  • 2 tablespoons tahini
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup plain Greek yogurt (optional)

Instructions :

Prep : 15M Cook : 6M Ready in : 55M
  • Preheat oven to 375 degrees F (190 degrees C).
  • Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.
  • Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
  • Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
  • Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
  • Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.

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