Roasted Beet Hummus. Try this delicious, vibrant twist on one of your favorite foods to snack on! Serve this beet hummus with raw veggies, chips and pita bread. This makes for a great party or appetizer platter.
Happy long weekend, everyone!
So, we survived the first week of school, well, er 2 days! I have to admit on the first day, I was sad and found myself neglecting my work because I was constantly wondering what they were doing and if they were doing ok. Even though my youngest is pretty spunky and outgoing, she can also be a little shy at first and she’s especially sensitive when making new friends. That’s the part I worry about. . my kids making friends, surrounding themselves with good, kind kids. That’s so important to me.
In celebration of Friday and the first official week of school, I picked up some cupcakes for the girls. When they got off the bus, Madeline ran up to me and said, “Mom, I made 4 new friends today!”
Insert happy, crying face. So happy I am crying inside. And so happy for my little one. I also made some homemade beet hummus!!! If you follow me on snapchat or Instagram stories, you may have seen me roast these babies.
I love beets so much. I think they are so beautiful. The only thing with red beets. . they can really stain your hands, fingers, your countertop, etc. so wear plastic gloves and be careful. I always wash everything immediately when it comes to beets.
So, I made this beet hummus and then put together this platter. I absolutely love the vibrant color and the taste. The beet taste is subtle, yet present and so delicious. My husband and oldest daughter who don’t really like beets, loved this hummus!
Big win in my book!
Beets are packed with healthy nutrients, like five essential vitamins (including high in immune-boosting vitamin C), fiber, calcium, iron, potassium, and protein. Beets also have high levels of antioxidant and anti-inflammatory agents.
My kids love raw veggies like zucchini and bell peppers and recently, we received an entire box of these chips: Beanitos.
Now, if you know me, you know I love beans.
I love beans, my husband loves beans and my kids love beans. And it was my kids who fell in love with these chips. They are all made from different kinds of beans and are loaded with fiber and protein and are delicious. I think we literally tried every single flavor. I loved the Sweet Chili and Sour Cream and I’ve been packing the Mac N’ Cheese chips in my kid’s lunch boxes. I’ve seen these at Whole Foods so check them out!
I posted this photo on Instagram and got such an overwhelming response, I decided to post the Beet Hummus recipe today so you guys can make it this weekend, or on Monday for your Labor Day festivities!
If you don’t know what you’re making yet on Monday, be sure to check out this post. I share lots of healthy recipe ideas if you’re interested in healthier options for Labor Day.
Have a great long weekend, everyone! If you’re in Madison, my family and I will be at The Taste. . if you see me, come say hello!
Roasted Beet Hummus
To roast the beets:
- 2 small red beets
For the hummus:
- 2 small roasted beets
- 2 15 oz. cans cooked chickpeas, drained and rinsed
- juice of one lime
- juice of one lemon
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt + more if needed
- 3 to 4 cloves garlic minced
- 4 tablespoons tahini
- 1/2 cup good quality extra virgin olive oil
To roast the beets:
- Preheat oven to 400 degrees. Trim the beet leaves close to the tip of the beet, leaving enough to grip. Scrub the beets thoroughly, then wrap them, individually in foil. No need to dry the beets before wrapping.
- Transfer the wrapped beets to a baking sheet lined with parchment paper or foil and roast for 50 to 60 minutes. The beets are done when a fork or skewer slides easily into the middle of the beet.
- Let the beets cool enough to handle. Wearing plastic gloves and using your fingers, peel the skin away; this should be very easy to do. If it's not, the beets likely need to cook for a little longer. Slice the beets into chunks.
For the hummus:
- Using a food processor, place the beets inside and blend until only small bits remain.
- Add the chickpeas, lime juice, lemon juice, smoked paprika, salt, garlic, tahini and blend until smooth. While the food processor is running, slowly pour in the olive oil. Let process until all combined.
- Taste and adjust any seasonings as needed. Remove and place into a serving bowl and garnish with a little basil or parsley if desired (just for looks). Serve with chips, raw veggies and pita bread or flatbread. Enjoy!
Disclosure: This is not a paid, sponsored post. I did receive a box of Beanitos Chips and decided to do a post because my family and I loved them so much!