Rosemary Roasted Beet Hummus
Rosemary and roasted beet hummus is a delicious, healthy snack or appetizer packed with plant protein and fiber. It's gorgeous color and earthy, slightly sweet notes will keep you coming back for more! (vegan, gluten-free)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: about 3 cups 1x
- Category: snack, appetizer
- Method: roast, blend
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) chickpeas
- 1 1/2 cups roasted beets (about 2 medium or 1 large)
- 1 clove garlic
- 1 tbsp chopped fresh rosemary
- Juice of 1 large lemon (about 2 tbsp)
- 2 tbsp olive oil
- 2 tbsp tahini
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked pepper
- water as needed (about 2-4 tbsp)
Instructions
- To roast beets, wash them and wrap tightly in foil. Roast 45 minutes to 1 hour in a 400° F oven. Let cool slightly, then rub with your fingers gently to remove skin.
- Add beets and other ingredients except for water to a food processor and blend until smooth, up to 2 minutes.
- Add water 1 tbsp at a time as needed to reach a smooth, creamy consistency.
Notes
- Store leftover hummus in the refrigerator up to 5 days.
- If you're feeling lazy, use pre-roasted beets (found in the produce section of the grocery store) or canned beets (not the pickled kind).
- If you don't have chickpeas, white beans can also be used.
- Leave the tahini out if you don't have it or don't want to buy it. Although I love tahini, I know not everybody goes through it as fast as I do! You may have to add a little extra olive oil for the right texture.
- Try swapping out basil or thyme for the rosemary if you'd like.
Keywords: roasted beet hummus, rosemary beet hummus
Find it online: https://livelytable.com/beet-hummus/