Roasted Beet White Bean Hummus Recipes

ROASTED BEET AND WHITE BEAN HUMMUS

Steps:

• Mince the garlic clove in a food processor.
• Add the beans, beet, tahini, olive oil, lemon juice, salt, and pepper and process until smooth.
• If the mixture is too thick, feel free to add additional olive oil as needed to achieve desired consistency.
• Serve at at room temperature.

ROASTED BEET-WHITE BEAN HUMMUS

Steps:

• Preheat oven to 425 degrees. Roast beet and rub off skin. Chop beet, then puree with white beans, lemon juice, garlic, and olive oil until combined. Season with salt and pepper. Hummus can be stored in refrigerator in an airtight container up to 3 days. Sprinkle with more pepper and serve with crudites.

ROASTED BEET HUMMUS (WITH WHITE BEANS)

Steps:

• Preheat oven to 400F and line a baking sheet with parchment paper.
• Add the beets to a small bowl and toss with 1/2 tablespoon of oil. Spread out on baking sheet and roast for 30-35 minutes, or until the beets are tender. Stir or flip a few times to ensure they don't burn. Remove from oven and let cool enough to handle.
• Add the beets and remaining ingredients to a food processor bowl, and process on high until the mixture is smooth and creamy. You may need to stop the food processor a few times to scrape down the sides.
• Scoop the hummus into a bowl and serve immediately, or place in the refrigerator to allow it to cool and firm up.
• Store any leftovers in an airtight container in the refrigerator and enjoy within 4-5 days.

ROASTED BEET HUMMUS

Steps:

• Puree garlic, beets, beans, lemon juice, and olive oil. Season with salt and pepper. Serve with fennel.

ROASTED HUMMUS

Steps:

• Preheat oven to 400°F.
• In a bowl toss the chickpeas, garlic, oil and spices.
• Place the mixture in a single layer on a baking sheet. Bake 25 minutes or until beans are slightly "crisp" and golden. Stir the beans occasionally while baking so that they roast evenly. (If the garlic looks as if it may be roasting too quickly, remove and continue baking the chickpeas).
• Once roasted, set beans aside to cool.
• In a blender combine the chickpeas, peeled roasted garlic, tahini, salt and lemon juice. Add about 1/3 cup of the reserved chickpea liquid. Blend until smooth, adding more cooking liquid if necessary to aid in blending. Stop machine and scrap down the sides with a spatula. Blend again until smooth, adding liquid as needed.
• Adjust seasoning. Transfer to serving bowl, cover tightly and refrigerate.
• When ready to serve, garnish with fresh parsley sprig. Serve the hummus with pita chips, French bread, cut up vegetables, etc.
• Hummus is best prepared at least 1 hour in advance, but ideally 3 hours is better.