Roasted Beetroot and Garlic Hummus

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!

• Preparation Time: 15 mins
• Cooking Time: 39 mins
• Total Time: 54 mins
• Calories: 253 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• 1 ½ lemons, juiced
• 1 pinch salt and ground black pepper to taste
• ½ teaspoon ground cumin
• 1 tablespoon extra-virgin olive oil
• ¼ cup extra-virgin olive oil
• 2 tablespoons tahini
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 head garlic, halved crosswise
• 2 large beets
• ¼ cup plain Greek yogurt (Optional)

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.

Step 4

Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.

Step 5

Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.

Step 6

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.