Roasted beets and chickpeas made into a beautiful beet hummus. It’s a healthy and delicious snack or appetizer for football parties! (vegan, gluten free)
I warned you guys. About my obsession with beets, I mean. Did I not? This roasted beet hummus is my latest combination of obsessions – beets and hummus. And it is FABULOUS! Just look at that color! That’s all beet power right there.
If you have never had beets, do yourself a favor and try them. They are so yummy and a great source of fiber, folate, and other vitamin and minerals. Not to mention the beautiful pink hue. They are so easy to make. Just roast in the oven to bring out the natural sweetness and you’re good to go.
This beet hummus is super simple to make. Just roast a beet in the oven, blend up with chickpeas and a handful of other ingredients, and you have a delicious and healthy snack that will add a pop of color to any table. I like to serve this with cut up veggies for extra an extra-nutritious snack, but crackers or pita chips certainly go great with it too!
You can also cheat and buy canned beets. They are easy to find in the canned vegetable aisle at the store. I get the regular (not pickled) kind. And whatever you don’t use in this hummus, you can throw on a salad later. Perfect!
Roasted beets and chickpeas made into a beautiful hummus. It's a healthy and delicious snack or appetizer for football parties! (vegan, gluten free)
- 1 can chickpeas
- 1 roasted beet (medium)
- 1 clove garlic
- 1 tbsp parsley
- Juice of 1/2 large lemon
- 1/ 2 tbsp olive oil
- 3-5 tbsp water
- To roast beet, wash it and wrap tightly in foil. Roast 45 minutes- 1 hour in a 400° F oven. Let cool slightly, then run under cold water and rub gently to remove skin.
- Add beet and other ingredients, besides water, to a food processor and blend until smooth. Add water as needed to reach your desired consistency.