Roasted Beet Hummus

Name: ROASTED BEET HUMMUS
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4-6
Ingredients: Beet, 1 cup (medium to large size beet); Sparkle Salt, 1/4 tsp.; Fireball Basil Broth Mix, 2 Tbsp.; JOI Almond Base, 2 Tbsp.; Olive Oil, 1 Tbsp.; Fresh Lemon Juice, 2 Tbsp. (about 1 lemon); 1/2 can chickpeas, drained and rinsed or (3/4 cup)

July 30, 2021 Māla Girl

Let's dance to the beet of this hummus! We roasted one off, but this recipe can be made pretty quickly with canned or cooked beets in the produce aisle if you are in a pinch.

Want to use them raw? That could work too. Whatever works for you, this is quick and effortless to make ... eye catching and delicious. Win win!

ROASTED BEET HUMMUS

Rated 5.0 stars by 1 users

Author:

Māla Girl

Servings

4-6

Prep Time

5 minutes

Cook Time

45 minutes

Fireball Basil is often our favorite flavor with beets, but yet again, cosmic curry and mystic maca would play really well here. Soulfull classic also has some potential to play with this recipe.

Ingredients

Beet, 1 cup (medium to large size beet)
Sparkle Salt, 1/4 tsp.
Fireball Basil Broth Mix, 2 Tbsp.
JOI Almond Base, 2 Tbsp.
Olive Oil, 1 Tbsp.
Fresh Lemon Juice, 2 Tbsp. (about 1 lemon)
1/2 can chickpeas, drained and rinsed or (3/4 cup)

Directions

Preheat oven to 400F. Wrap beet in foil and roast for about 45 minutes or until tender.
Let cool slightly and peel off skin.
Add peeled beets and all remaining ingredients into a food processor and blend until smooth.
Feeling fancy? Drizzle with olive oil and some toasted walnuts and red pepper flakes.

Recipe Note

If you don't want to spend the time roasting the beet, you can also peel it and steam them for about 20 minutes. Either way works.

Enjoy!

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