Description
This beet hummus is a deliciously smooth and festively colored beet dip flavored with roasted garlic, fresh lemon, and nutty tahini. If you’re not a beet lover, I think this dip *might* convert you.
Ingredients
- 3 medium-sized beets
- 1 whole head of garlic
- zest and juice of 1 lemon
- 5 tbsp tahini
- sea salt to taste
- fresh herbs and extra virgin olive oil to garnish/serve
- seasonal veggies for dipping (I lightly steamed mine for 3 minutes to aid with digestion!)
Instructions
Scrub your beets well, then wrap them up together in foil along with the head of garlic. Bake your foil packet at 400 degrees for 45-60 minutes or until the beets are tender. Let the beets and the garlic cool for at least 30 minutes (or until they are cool enough to safely handle).
Remove the skins from the beets (it should easily slide off) then add the beets to a blender. Cut the top off the bulb of garlic, then squeeze the roasted cloves into the blender along with the beets. Add the zest and juice of a lemon, the tahini, and sea salt to taste (I used a scant 1/2 tsp). Blend until smooth and creamy.
Serve the beet hummus topped with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs. I chose to eat mine with lightly steamed cauliflower and radishes but feel free to eat it with your favorite raw veggies or crackers!
Notes
Use any variety of beets that you like! If you have a sesame allergy, you can try cashew butter or sunflower butter in place of the tahini. A standard lemon will do, but I highly recommend using a Meyer lemon if you have one.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes