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.
- 3 beets medium
- 1-2 T. olive oil
- 1/2 t. salt
- 1/2 t. sage dried
- 1/2 t. pepper
- 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
For the Roasted Beets:
Preheat oven to 400 degrees.
Using a vegetable peeler, peel the outer skin from beets. Cut beets into 1-inch cubes.
In a small bowl toss salt, sage and pepper together.
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.
Toss beets to coat evenly and then spread them out into a single layer again on the baking sheet.
Bake for 40-45 minutes, or until beets are tender. Flip beets halfway through to ensure even roasting.
Let beets cool to room temperature before proceeding.
For the Hummus:
Place beets, garbanzo beans, and tahini in the bowl of a food processor. Puree for 2 minutes.
Add garlic, salt, lemon juice and zest and puree for another minute.
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.
If you would like the hummus a little smoother, add additional hummus.
Serve beet hummus with tortillas and vegetables and make delicious fajitas!