This healthy and easy roasted beet hummus can be whipped up in just 5 minutes (if you have already roasted your beets). You can have 1/4 cup for just 105 calories, making this beet hummus great for snacking with veggies or smearing on a sandwich or wrap. Special Tip: I like to roast the beets ahead of time and chill them in the fridge. I have supplied you with directions roasting beets as well.
Trim the leafy greens off the beets and scrub clean.
Lightly wrap the beets (individually) in foil and place in a baking dish.
Roast for 60 minutes until tender.
Cool until you can handle, then use paper towels to rub the skin off the beets.
How to Make the Hummus:
Quarter the beet and add to a food processor or high powered blender. Blend well until mostly smooth.
Meanwhile, drain the hummus and reserve 1/4 cup of the liquid from the can.
Add the chickpeas, 1/4 cup chickpea liquid, lemon zest and juice from 1/2 lemon, salt, pepper, garlic and tahini to the food processor.
Start up the food processor or the blender again, and as it blends the ingredients, slowly drizzle in the olive oil.
Taste and add in more lemon juice, salt and pepper as needed. If you want it thinner, add 1 tablespoon of water at a time until you reach your desired consistency.
Scoop into a bowl and chill, or serve room temperature.