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Recipe by Sina Mizrahi

Roasted Beet Hummus

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Roasted Beet Hummus
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Sesame
1 Hour
Diets
- Vegetarian - Gluten Free - Pescatarian

Packed with health benefits and bursting with flavor, this vibrantly colored dip has the perfect creamy texture. It’s a delightful twist on the typical hummus.

Ingredients

Main ingredients

  • zest from 1/2 lemon

  • pinch of salt and pepper

  • 1/4 cup olive oil

Directions

For the Chumus

1.

Heat oven to 400° F. Wrap beet in foil and roast in oven for 35 to 45 minutes, until a fork can easily pierce though the center. Remove from oven and allow to cool.

2.

Once beet is cool, peel and quarter it. Place in food processor fitted with S-blade. Pulse 3 to 4 times, until small bits remain.

3.

Add chickpeas, tahini, garlic, lemon zest, salt, and pepper, blend until smooth. Drizzle olive oil through feeding tube while the hummus is being mixed. Taste and adjust seasoning. If hummus is too thick, add a little bit of cold water.

4.

Transfer to airtight container, store refrigerated for up to 1 week.

Tips:

To protect your skin from being dyed, wear disposable gloves while handling the cooked beets.

Recipe tags

beets chumus color gluten free healthy hummus quick-and-easy Rosh Hashana rosh hashanah Rosh Hashanna Rosh Hashannah roshhashana Shabbos simanim Sina Mizrahi super easy tahini techina
Roasted Beet Hummus

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