Ingredients and Weight:
- Golden beets: 2 lbs (907 g)
- Chickpeas: 1 (15-ounce) can, drained and rinsed
- Tahini: 1/4 cup (60 ml)
- Lemon juice: 2 tablespoons (30 ml)
- Olive oil: 1/4 cup (60 ml)
- Garlic: 2 cloves, minced
- Cumin: 1 teaspoon (ground)
- Salt and pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Wash and scrub the beets. Trim off the tops and bottoms.
- Drizzle beets with olive oil, salt, and pepper. Wrap in aluminum foil.
- Roast beets in the preheated oven for 45 minutes or until tender.
- Remove beets from the oven and let cool slightly.
- Peel beets and cut into cubes.
- In a food processor or blender, combine chickpeas, beets, tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper.
- Process until smooth and creamy.
- Taste and adjust seasonings as needed.
Nutritional Information:
Per 1/4 cup serving:
- Calories: 150
- Fat: 10 g
- Protein: 4 g
- Carbohydrates: 15 g (Dietary Fiber: 2 g)
Dish Characteristics:
- Vibrant golden color
- Sweet and earthy flavor
- Creamy and smooth texture
- Healthy and nutritious
- Versatile dish that can be served as a dip, spread, or salad topping
User Comments:
- "This hummus is so delicious! The roasted beets give it a unique and flavorful twist."
- "I love how easy this hummus is to make. It's a great healthy snack or appetizer."
- "I served this hummus with pita bread and it was a hit with my guests."
- "The golden beets make this hummus so eye-catching and appetizing."
- "I've been looking for a vegetarian-friendly hummus recipe, and this one is perfect."
Special Precautions and Tips:
- Beets can stain your hands and clothes. Wear gloves when handling them.
- If you don't have a food processor or blender, you can mash the beets with a fork.
- You can add other spices or herbs to the hummus, such as paprika, oregano, or thyme.
- Leftover hummus can be stored in the refrigerator for up to 5 days.
