There are only a few easy-to-find ingredients that are needed to make this beet hummus:

  • Beets.  You can roast as many as you want and eat them for dinner or put them in your salad for lunch!
  • Garbanzo Beans.  These are normally found on your “canned beans” aisle at the grocery store.
  • Tahini Paste.  Typically found in your “ethnic food” or “Mediterranean food” section.
  • Rubbed Sage.  Found in your spice aisle.
  • Lemons, olive oil, garlic cloves, salt, and pepper.

 

Ingredients

Roasted Beets

  • 3 beets medium
  • 1-2 T. olive oil
  • 1/2 t. salt
  • 1/2 t. sage dried
  • 1/2 t. pepper

Hummus

  • 1 1/2 c. roasted beets from above
  • 1 15-oz. can garbanzo beans drained
  • 1/4 c. tahini paste
  • 2 garlic cloves crushed
  • 1 t. salt
  • 1 lemon zest and juice
  • 1/4 c. olive oil
Instructions
For the Roasted Beets:

  1. Preheat oven to 400 degrees.

  2. Using a vegetable peeler, peel the outer skin from beets. Cut beets into 1-inch cubes.

  3. In a small bowl toss salt, sage and pepper together.

  4. Line a baking sheet with aluminum foil and place cut beets in a single layer. Drizzle olive oil over beets and sprinkle with seasoning mixture.

  5. Toss beets to coat evenly and then spread them out into a single layer again on the baking sheet.

  6. Bake for 40-45 minutes, or until beets are tender. Flip beets halfway through to ensure even roasting.

  7. Let beets cool to room temperature before proceeding.

For the Hummus:

  1. Place beets, garbanzo beans, and tahini in the bowl of a food processor. Puree for 2 minutes.

  2. Add garlic, salt, lemon juice and zest and puree for another minute.

  3. Lastly, turn processor on and drizzle olive oil into hummus while processor is pureeing. Process for at least 2 minutes, or until hummus is to your desired consistency.

  4. If you would like the hummus a little smoother, add additional hummus.

  5. Serve beet hummus with tortillas and vegetables and make delicious fajitas!