Smoky Beet Hummus with Roasted Garlic

A source of vibrancy for your taste buds, this magenta-hued beauty takes hummus to new heights with roasted beetroot, smoked paprika and buttery, roasted garlic.

Smoky Beet Hummus with Roasted GarlicToday’s recipe is a savory treat.
It ends with hummus and starts with a beet.

Smoky Beet Hummus with Roasted GarlicBold magenta, roasted too,
A drizzle of olive oil—a dash of smoked paprika will do.

Smoky Beet Hummus with Roasted GarlicRoasted garlic, nutty and sweet,
Provides all the flavor without all the heat.

Don’t forget to take a bit off the top,
Expose those cloves to get them golden and soft.

Smoky Beet Hummus with Roasted GarlicChickpeas, tahini and lemon juice,
More smoked paprika, roasted garlic and a beet to boot.

Smoky Beet Hummus with Roasted GarlicA machine with blades is the means,
Smoky and delicious, something quite keen.

Garnish and serve as you see fit.
Enjoy and savor, it’s a worthy dip!

Print

Smoky Beet Hummus with Roasted Garlic

  • Author: Homegrown Provisions
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4-6 1x
  • Category: Appetizer, Lunch
  • Cuisine: Vegan, Gluten-Free, Vegetarian

Description

A source of happiness for your eyes and tastebuds alike! Enjoy this twist on a traditional hummus recipe.


Scale

Ingredients

For the Roasted Garlic

  • 1 garlic bulb
  • 1 tbsp olive oil

For the Roasted Beet

  • 1 medium size beet
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp smoked paprika

For the Hummus

  • 3 roasted garlic cloves
  • 1 roasted beet
  • juice of 1 lemon
  • 1/4 cup tahini
  • 1 (15 oz) can of chickpeas (rinsed and drained)
  • 1/4 cup water
  • 1/4 tsp salt
  • 1/4 tsp smoked paprika
  • dill (optional for garnish)
  • roasted garlic cloves (for garnish)
  • extra olive oil (to top)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Prepare the beet and garlic for roasting and roast together (at the same time) in the oven.

Roasted Beet

  1. Rinse (remove/scrub off any dirt) and peel the beet. Then slice into quarters.
  2. In a small roasting pan, add quartered beet, olive oil, sea salt and smoked paprika.
  3. Lightly toss beets around in olive oil, sea salt and paprika to evenly coat.
  4. Roast for 40 minutes.
  5. Set aside to cool.

Roasted Garlic

  1. Remove outer skin/layers from garlic bulb.
  2. Slice off the top part of garlic bulb (about 1/4 inch) to expose raw garlic cloves.
  3. Drizzle olive oil over the exposed garlic cloves and wrap in tin foil.
  4. Roast for 40 minutes.
  5. Set aside to cool.
  6. When you are ready to make the hummus, remove roasted garlic cloves from the bulb with a fork.

Smoky Beet Hummus with Roasted Garlic

  1. Add all ingredients except for dill, extra roasted garlic cloves and olive oil in a food processor or high speed blender and whirl away (for about 1-2 minutes).
  2. Serve in a shallow bowl and top with olive oil, more roasted garlic and dill as desired.
  3. Watermelon radish slices and carrots make for wonderful crudité with the hummus.

 

February 18, 2015
March 21, 2015

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