This Roasted Beet Hummus is seriously delicious. Creamy and delectable, stunning in color, full of flavor, topped with oven roasted whole garlic cloves and crumbled goat cheese.
This recipe does not conform to the usual Mediterranean recipes. There is a beet hummus recipe, several in fact. The one by Ottolenghi is spectacular. But, for me, hummus should contain chickpeas. It has to.
This is an extremely easy recipe full of flavor. I don’t have a story to tell for this one though. I had beets and just about half a cup of cooked chickpeas. I was in the mood for hummus sandwiches. So I decided to combine them. And top it off with whole roasted garlic cloves instead of grinding the garlic into the hummus.
I have made it many times since then. It is a stunning party appetizer. Pair with a vegetable platter with a mix of raw and roasted vegetables and you are gold. The colors are a show stopper. Even the most finicky eater will not be able to resist.
Or pair it with my Foccacia Bread to start off the meal.
Creamy and delectable, stunning in color and nutrition in every bite.
- 1 pound Red Beets approx: 4 medium beets
- 200 grams Chickpeas approx: 1 Cup, cooked
- 1 Tablespoon Tahini (Sesame Seed Paste)
- 3 Tablespoon Extra Virgin Olive Oil
- 1/4 Cup Greek Yogurt
- 1 small red chili
- 1 1/2 teaspoon Kosher Salt
- 3 Tablespoon freshly squeezed Lemon Juice
- 20 cloves Garlic
- 3 Tablespoon crumbled Goat Cheese
Preheat the oven to 350°. Wash and place each beet (with skin on) on a square piece of foil big enough to cover the beet. Sprinkle some salt, cover and bake for about 1 hour, until tender. Let cool slightly. You can now scape off the skin easily.
Preheat the oven to 350°. Peel the beets, cut into wedges and transfer to a food processor. Add the chickpeas, chile, tahini, yogurt and pulse until blended. Add the olive oil, and puree. Season with salt and lemon juice. Scrape into a wide, shallow bowl. Top with roasted garlic pods and goat cheese
Preheat the oven to 350°. On a sheet pan lined with parchment paper, scatter in a single layer garlic tossed with 1 teaspoon olive oil and a sprinkle of salt. Roast in the oven for 15 minutes till the garlic is nicely browned. Be careful not to burn it.