Since the girls liked the Sweet Potato Hummus I decided to try a Beet Hummus for a cute Valentine’s snack. I used roasted garlic as it has a much sweeter taste. If you prefer fresh garlic you can use that along with pre-cooked beets to make this hummus quick. Pair the pretty pink/red hummus with heart shaped cucumbers, carrots or veggies of choice for a healthy snack! It also makes a great spread on sandwiches and wraps!
Makes approximately 1 2/3 cups
1 15.5 ounce can of chickpeas, rinsed and drained
1 large beet (4 oz)
1 head of garlic (recipe below to roast whole head of garlic, use 3+ cloves), fresh garlic can be used (2 cloves, grated) prefer roasted in this hummus
2 TBSP extra virgin olive oil, plus 1/4 c for roasting garlic and beets
juice of 1 lemon
sea salt or pink hymalian salt and fresh ground pepper
2 TBSP tahini, optional (I find my kids prefer hummus without it so I didn’t add it.)
Preheat oven to 375. Clean beets, coat them with olive oil and wrap in tin foil. Place beets on a baking sheet and bake for 45-60 minutes. I will start them 15 minutes before the garlic and check them 45 minutes. Cut top of garlic head off and discard. In a single serve pie tin, or pie tin, coat the bottom with olive oil and place garlic cut side up. Drizzle a little olive oil over the cut top of garlic, sprinkle with a little salt and pepper, and cover pie tin with foil. Bake garlic for 40-45 minutes. When beets are done cooking set aside for 10-15 minutes until cooled and they can be handled and peel.
Cut beet into quarters. Place beet, chickpeas, and juice of lemon into food processor, puree until almost smooth. Add in roasted garlic (start with 3 cloves, add more to taste, I added 5 cloves), 1/2- 1 teaspoon sea salt, and a generous amount of fresh ground pepper, puree 1-2 minutes. Stream in 2 tablespoons of olive oil and process until oil is incorporated and mixture is smooth. Serve with your favorite vegetables, chips, on a sandwich, or as desired. I served ours with carrots and cucumber hearts. Enjoy!