Roasted Beetroot and Garlic Hummus recipe
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Ingredients
- 2 large beets 1 head garlic, halved crosswise 1 tablespoon extra-virgin olive oil 1 pinch salt and ground black pepper to taste 1 (15 ounce) can chickpeas, drained and rinsed ¼ cup extra-virgin olive oil 1 ½ lemons, juiced 2 tablespoons tahini ½ teaspoon ground cumin ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon cayenne pepper ¼ cup plain Greek yogurt
Nutrition Info
- 253 caloriescarbohydrate: 23.8 gcholesterol: 1.9 mgfat: 15.9 gfiber: 5.1 gprotein: 5.7 gsaturatedFat: 2.5 gservingSize: -sodium: 436.9 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Roasted Beetroot and Garlic Hummus
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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.
Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
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.