Roasted Beet Hummus
This light and colorful Roasted Beet Hummus is a great dip to serve with pita bread or crackers. It can also be served as a sauce over pasta! Another added bonus is that the ingredients are easy to find.
- 1 medium beet peeled and chopped
- 2 cloves garlic peeled and chopped
- ¼ cup red wine
- ¼ cup raw almonds not roasted
- 1 tablespoon olive oil
- 15 oz can chickpeas rinsed and drained
- ¼ cup fresh basil leaves 2 teaspoons dried
- ½ teaspoon sea salt
- ¼ cup dried figs chopped (optiona)
- Additional basil leaves for presentation
Spray a light coating of vegetable cooking spray on a skillet. Place over medium heat. Add the chopped beets. Cook until the beets are tender, about 5 minutes. Add the garlic and cook another 5 minutes.
In the meantime, add the wine and almonds to the bowl of a food processor. Pulse and then push ingredients down with a spatula. Pulse again, this time for up to a minute, to allow the almonds and wine to turn into a paste.
Once the beets are fork tender, add the hot beets and garlic to the food processor bowl. Pulse for up to 30 seconds to combine. Leave the lid on the bowl while you begin preparing the pasta.
Add the chickpeas to the beet mixture in the food processor and pulse again until smooth, up to a minute, stopping to push down ingredients with a spatula as needed. Add the chopped basil and salt. This makes a thick hummus, but you can add water by the tablespoon to thin it out to your liking.
Serve the hummus with chopped figs, basil leaves, and a drizzle of olive oil.
Calories: 100kcal | Carbohydrates: 10g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 302mg | Potassium: 151mg | Fiber: 3g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg