ALL OF THE BEANS.
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Roasted Garlic Beet Hummus
Recipe created for Bush's® by Brandy O'Neil, author of cooking blog The Nutmeg Nanny. Give your hummus a new hue with a recipe that can’t be beet.
- Cook Time
10 Mins
- Serves
1-2
Ingredients
- 1 (16 oz) can Bush's® Garbanzos Beans, drained and rinsed
- 3 cloves roasted garlic
- 1 small roasted beet, about 5 oz, cut into quarters
- ½ lemon, juiced
- lemon, zested
- ¼ cup tahini
- 2 Tbsp extra-virgin olive oil
- Kosher salt to taste (or medium fine sea salt)
- Black pepper, to taste
- 2 Tbsp toasted pine nuts, chopped
- 2 Tbsp crumbled feta cheese
- 2 tsp minced fresh parsley
- 2 tsp minced fresh dill
Cooking Instructions
- 1COMBINE
In food processor, add garbanzos beans, roasted garlic, beets, lemon juice, lemon zest, tahini, 2 tablespoons olive oil and pinch of kosher salt and black pepper.
- 2PUREE
Put lid on food processor and puree until smooth and creamy. Once hummus is creamy, stop food processor and taste hummus. Add more kosher salt if necessary.
- 3GARNISH
Add hummus to serving plate or bowl and top with pine nuts, feta cheese, parsley and dill. Drizzle top with a little extra olive oil.
- 4NOTE
To make hummus sesame free, substitute cashew butter for tahini. Also, Roasted beets can be found right in your everyday grocery store. They are usually sold in packs of 2-4 beets depending on size over by where you find refrigerated salad dressing, guacamole, etc. The most popular brand is Love Beets.