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Roasted Beet and Dill Hummus

Roasted Beet and Dill Hummus
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Everything’s coming up rosy with this creamy and vibrant Roasted Beet and Dill Hummus bursting with earthy, sweet, and bright flavors.

  • Author: Nicole Stover
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 2 cups 1x
  • Category: Appetizer
  • Method: Roasting
  • Cuisine: Mediterranean

Ingredients

Units Scale
  • 2 small or 1 large beet, you’ll need 1 cup total of cooked beets
  • 15 ounces chickpeas, drained and rinsed
  • 1 large garlic clove, roughly chopped
  • 2 tablespoons fresh dill, chopped, plus extra for topping
  • 1/4 cup tahini
  • 1/4 cup lemon juice (about 1 1/2 lemons)
  • 2 ice cubes
  • 1 teaspoon kosher salt, or more to taste
  • 1 teaspoon cumin
  • 1/4 cup avocado or olive oil
  • crumbled feta or goat cheese for topping, optional

Instructions

  1. Preheat the oven to 400 degrees. Trim off the root and top of the beets. If it’s a large beet cut it in half or quarters.
  2. Toss the beets with enough olive oil to coat. Place in the middle of a large piece of foil and pull the sides up. Add 1 tablespoon of water and tightly wrap the beets. 
  3. Let the beets cook for 45-60 minutes until they are fork tender. Cooking time will vary on the size of your beets.
  4. Let cool enough to handle. Use a paper towel to peel the skin off the beets. Roughly chop.
  5. Use your fingers to pinch off the outer skin of the chickpeas. Discard the skin.
  6. Add the chickpeas, beets, dill, lemon juice, garlic, salt, cumin, tahini, and ice cubes to a food processor. Blend until smooth and creamy, 2-3 minutes.
  7. With the food processor running, drizzle in the oil. Blend until combined and smooth.
  8. Taste and adjust salt and lemon juice.
  9. To serve, top with dill, extra roasted beets, and feta or goat cheese if desired. 

Notes

  1. You can use already cooked beets for this recipe. You’ll need 1 cup.
  2. Don’t skip the step of removing the skin from the chickpeas. It helps make the hummus smooth and creamy.
  3. This will last for up to a week in the refrigerator. 

Find it online: https://beachgirlgrills.com/roasted-beet-and-dill-hummus/