The Quickest Roasted Beet Hummus
When it comes to dips, hummus reigns supreme in the world of flavor and nutrition. But why settle for the classic chickpea blend when you can elevate your dip game with vibrant, earthy roasted beets? The Quickest Roasted Beet Hummus is not only visually stunning with its brilliant magenta hue, but it’s also packed with nutrients and flavor that will keep your taste buds dancing. This recipe is a breeze to prepare, making it perfect for a quick snack or an impressive appetizer. Let’s dive into the details!
What Sets This Recipe Apart
This hummus recipe stands out due to its unique incorporation of roasted beets, which add a subtly sweet flavor and a gorgeous color that’s sure to impress your guests. The addition of tahini offers creaminess while the aquafaba contributes to a light, fluffy texture. Plus, this hummus is versatile – perfect for spreading, dipping, or even dolloping on salads.
Ingredient Checklist
- 1 small to medium beet: Roasted until tender, this is the star of the dish.
- 3 cups canned chickpeas: Use rinsed and drained chickpeas for a creamy base.
- 2 cups aquafaba or water: The liquid from the chickpeas or water helps achieve the desired consistency.
- 1/4 cup tahini: Adds richness; see substitutes below.
- 4 tablespoons lemon juice: Freshly squeezed juice from about 1 lemon for brightness.
- 2 cloves garlic: Fresh garlic cloves for a kick of flavor.
- 1 teaspoon sweet smoked paprika powder: Offers a smoky depth to the hummus.
- 1 teaspoon salt: To enhance all the flavors.
- Pepper to taste: For an added layer of flavor.
Tools of the Trade
- Blender or Food Processor: Essential for achieving a smooth and creamy consistency.
- Roasting Pan: For roasting the beet to perfection.
- Measuring Cups and Spoons: For precise ingredient measurements.
- Knife and Cutting Board: For chopping ingredients before blending.
The Quickest Roasted Beet Hummus Made Stepwise
Step 1: Roast the Beet
Preheat your oven to 400°F (200°C). Wrap the small to medium beet in aluminum foil and place it on a baking sheet. Roast for about 45-60 minutes, or until the beet is tender when pierced with a fork. Once done, let it cool slightly, peel off the skin, and chop into quarters.
Step 2: Prepare the Hummus Base
In your blender or food processor, combine the roasted beet, 3 cups of canned chickpeas, 2 cups of aquafaba (or water), 1/4 cup of tahini, the juice of 1 lemon, 2 cloves of garlic, 1 teaspoon of sweet smoked paprika powder, and 1 teaspoon of salt.
Step 3: Blend Until Smooth
Blend the mixture on high until it reaches a smooth and creamy consistency. If the hummus is too thick, add additional aquafaba or water, one tablespoon at a time, until the desired texture is achieved.
Step 4: Season to Taste
Taste the hummus and adjust seasoning with additional salt, pepper, or lemon juice as per your preference. Blend again briefly to combine.
Step 5: Serve and Enjoy!
Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with additional smoked paprika for garnish. Serve with fresh veggies, pita chips, or spread it on your favorite sandwiches.
Dietary Swaps & Alternatives
- Tahini Substitutes: If you don’t have tahini on hand, you can substitute it with sunflower seed butter, almond butter, or even Greek yogurt for a different flavor profile.
- Chickpea Alternatives: Use cooked white beans or lentils if chickpeas aren’t available.
- Garlic Alternatives: For a milder flavor, consider using garlic powder instead of fresh garlic.
Insider Tips
- For an extra layer of flavor, try roasting the garlic alongside the beet.
- Let the hummus sit for at least 30 minutes before serving; this allows the flavors to meld beautifully.
- For a vibrant presentation, reserve a few small pieces of roasted beet to use as a garnish on top of the hummus.
- Experiment with spices like cumin or cayenne pepper for a kick!
Storage & Reheat Guide
The Quickest Roasted Beet Hummus can be stored in an airtight container in the refrigerator for up to 5 days. If you find the hummus thickens upon chilling, simply stir in a little water or aquafaba to loosen it before serving. This hummus is best enjoyed cold or at room temperature, so there’s no need for reheating!
Ask the Chef
Can I make this hummus ahead of time?
Absolutely! The flavors of The Quickest Roasted Beet Hummus actually improve after sitting in the fridge for a day. Make it a day in advance for the best taste.
What can I serve with beet hummus?
This hummus pairs wonderfully with a variety of dippers like fresh vegetable sticks (carrots, cucumbers, bell peppers), pita bread, or even as a spread on sandwiches and wraps.
How do I know when my beet is roasted properly?
The beet is perfectly roasted when it can be easily pierced with a fork. It should feel tender but not mushy. If it’s still firm, give it a little more time in the oven.
Can I freeze roasted beet hummus?
Yes, you can freeze The Quickest Roasted Beet Hummus! Store it in an airtight container, leaving some space for expansion, and it will last for up to 3 months. Thaw in the fridge overnight before serving.
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Wrap-Up
The Quickest Roasted Beet Hummus is a delightful twist on the traditional chickpea dip, bringing not only a burst of color but also a wealth of nutrients to your table. With its creamy texture and rich flavor profile, this hummus is sure to be a hit at your next gathering or simply as a nourishing snack. Always remember that cooking should be fun, so don’t hesitate to experiment with spices and ingredients to make this recipe your own.
Enjoy every bite of this vibrant and healthy dip!
The Quickest Roasted Beet Hummus
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Wrap the beet in aluminum foil and place it on a baking sheet. Roast for about 45-60 minutes, or until tender when pierced with a fork. Let it cool slightly, peel off the skin, and chop into quarters.
- In your blender or food processor, combine the roasted beet, chickpeas, aquafaba (or water), tahini, lemon juice, garlic, smoked paprika, and salt.
- Blend the mixture on high until it reaches a smooth and creamy consistency. If too thick, add additional aquafaba or water, one tablespoon at a time.
- Taste the hummus and adjust seasoning with additional salt, pepper, or lemon juice as per your preference. Blend again briefly to combine.
- Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with additional smoked paprika for garnish. Serve with fresh veggies, pita chips, or as a spread.
Notes
- Try roasting the garlic alongside the beet for extra flavor.
- Let the hummus sit for at least 30 minutes before serving to enhance the flavors.
- Reserve some roasted beet pieces for garnish on top of the hummus.
