This roasted beetroot and garlic hummus checks all the boxes: healthy, easy, delicious, and so pretty! It's the perfect snack throughout the week or a beautiful appetizer for guests. Garnish with a dollop of Greek yogurt and fresh herbs, and serve alongside veggies or pita. Enjoy!
Ingredients
- beets: 2 piece
- head garlic, halved crosswise: 1 piece
- extra-virgin olive oil: 1 Tbsp
- pinch salt and ground black pepper: 1 piece (to taste)
- chickpeas: 1 can (15 ounce can, drained and rinsed)
- extra-virgin olive oil: 0.25 cup
- ½ lemons: 1 piece (juiced)
- tahini: 2 Tbsp
- ground cumin: 0.5 tsp
- salt: 0.5 tsp
- black pepper: 0.5 tsp (freshly ground)
- cayenne pepper: 0.25 tsp
- plain Greek yogurt: 0.25 cup (optional)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.
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Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
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Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
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Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
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Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.
