Roasted Beet Hummus

This jewel-colored beet hummus takes an ordinary dip into an absolutely striking spread when served with fresh crudités, pita triangles, or your favorite crusty bread. Catch up on all our Rosh Hashanah in 5 takeovers HERE!

Directions

1. If using a fresh beet, preheat oven to 400 degrees Fahrenheit. Wrap it in aluminum foil and place it on a baking sheet. Cook for one hour or until tender (See Note 2)

2. Remove the beet from the oven and let it cool. Rub the skin off and dice it into medium size pieces.

3. Place all the ingredients in a food processor and process until smooth and creamy. You may need to add more water, one tablespoon at a time, to achieve the desired consistency.

Notes:

In order to save time, store-bought cooked beets may be used, but please note that the color of the beet hummus won’t be as vibrant.

Since beets take a while to cook, we recommend cooking several beets, and add them to salads or eat them as a side, dressed with some salt, olive oil, and lemon juice.

Recipe tags

Beets Chick peas Chickpeas Chumus Garbanzo beans Hummus Mayihavethatrecipe Plant-based Roasting Rosh Hashanah in 5 Rosh Hashanna Ruth Fox Simanim Spread Vicky Cohen Whole foods