Roasted Beet Hummus
Total Time: 01h 00m
Hands-on Time: 00h 15m
Makes: 6 - 8 servings
A beautiful roasted beet hummus made from beets roasted with cumin and coriander then garnished with black and white sesame seeds.
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Ingredients
- For the Beets:
- 3/4 pound red beets, peeled and quartered
- 1 tablespoon olive oil
- 1/2 teaspoon Frontier Co-op® Organic Ground Cumin Seed
- 1/2 teaspoon Frontier Co-op® Organic Ground Coriander Seed
- 1/4 teaspoon Frontier Co-op® Sea Salt
- For the Hummus:
- 1 clove garlic
- 1 can (15 ounces) cooked chickpeas (drained with liquid reserved + chickpeas rinsed)
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 1/4 teaspoon Frontier Co-op® Sea Salt
- 1/4 cup extra-virgin olive oil
- Toasted sesame seeds
- For Serving:
- Flatbread (there are good gluten-free flatbreads available, if needed)
- Radishes and carrots, sliced (optional)
Directions
- Preheat oven to 425 degrees. In a baking pan, toss beets with olive oil, cumin, coriander and salt. Roast for about 45 minutes, until tender; remove from oven and let cool slightly.
- In a high-speed blender or food processor, add garlic and process until broken into fine pieces. Add two-thirds of the cooked beets, and the chickpeas, tahini, lemon juice and sea salt. As food processor is running, drizzle in olive oil. Continue to run until hummus is smooth, adding a tablespoon of leftover chickpea liquid as needed to help smooth out the hummus.
- Transfer hummus to a bowl. Cut remaining cooked beets into ¼-inch pieces. Top hummus with a drizzle of olive oil, the roasted beet pieces, and a sprinkle of sesame seeds. Serve with flatbread, radishes and carrots, if desired.
- Roast the beets ahead of time to make quick work of the hummus on serving day.
