Tuesday, August 18, 2015

Tasty Tuesday- Roasted Beet Hummus

Happy Tuesday!  Lately I've been desperate to find some new recipes to add to the mix, so naturally I scour Pinterest or All Recipes to find some new ideas.  I truthfully feel a little unfulfilled, since I frequently encounter several "easy" weeknight recipes that seem to revolve around pastas, cheese, meat and processed ingredients.  

Don't get me wrong, I'm all for a short cut in the kitchen and all the tasty, tasty processed foods but sometimes I just want simple fruits and vegetables as the main focus of the dish.  I found myself turning to vegan websites and recipe books to satisfy cravings for simply prepared, minimally processed and fresh recipes.  I stumbled upon The Minimalist Baker and I am smitten.  All her recipes are vegan, GF and they're just soo good.  I can't wait to share one with you! 

By the way, I'm still trying my damndest to make Tasty Tuesday a thing (it WILL happen *eye twitches and crooked finger points at computer*) so don't think you'll be escaping my weird food photos.  So here we are.  I present to you, Roasted Beet Hummus!  

This hummus is finger lickin' good and is directly from The Minimalist Baker!  It's tangy, robust, sweet, creamy, and earthy all at the same time while it provides us that garlicky, savory flavor we all love about hummus.  Did I mention that it looks semi radioactive with this beautiful hot pink beet color?  Let's talk about how to make this. 

You Will Need:

  • 1 small roasted beet
  • 1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
  • zest of one large lemon
  • juice of half a large lemon
  • healthy pinch salt and black pepper
  • 2 large cloves garlic, minced
  • 2 heaping Tbsp tahini
  • 1/4 cup extra virgin olive oil


  1. Preheat oven to 375F.  Wash and scrub your beet until clean and remove and stems or roots.  Cover with a generous amount of olive oil and wrap tightly in foil.  Place in a baking dish to prevent oil from spilling into oven and bake for 1 hour, or until beet is soft enough to easily insert and remove a knife. 
  2. Cool, peel and quarter the beet and blend until smooth.  Add remaining ingredients and continue blending, drizzling the olive into it as it's mixing.  Taste as you go and add more salt, pepper or lemon juice as needed.  Add water if the mixture becomes too thick.  You're done! 


So there we have it!  This was delicious with crispy little sourdough baguette rounds and veggies.  This also keeps in the fridge for 1 week after preparing so you can use it as a sandwich spread or dip for quite a long time.  Let me know if you try this super easy recipe!  

I hope you have a great Tuesday!

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