Description
Delight in these Roasted Beet Hummus Cups, a visually stunning and nutritious snack perfect for gatherings or a healthy lunch option. Creamy, flavorful, and packed with wholesome ingredients, this recipe offers a vibrant twist on traditional hummus that everyone will love.
Ingredients
Scale
For the Hummus
- 2 medium Beets, roasted and peeled
- 1 can (15 oz) Chickpeas, drained and rinsed
- 1/4 cup Tahini
- 2 tbsp Olive Oil
- 2 tbsp Lemon Juice
- 1 clove Garlic
- 1/2 tsp Salt
- 1/4 tsp Cumin
- 2–4 tbsp Water, adjust to reach preferred consistency
For the Garnish
- Olive Oil, a drizzle for serving
- Chickpeas, a few for topping
- Fresh herbs like parsley or cilantro, for garnish
Instructions
- Roast the Beets: Preheat your oven to 400°F (204°C). Wrap the beets tightly in foil and roast them for 40–50 minutes until they are tender when pierced with a fork. Once roasted, allow them to cool completely before peeling off the skins and chopping the beets into smaller pieces.
- Prepare the Hummus Base: In a food processor, combine the roasted and chopped beets, drained chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin. Blend the mixture until it becomes smooth and creamy, scraping down the sides as needed to ensure all ingredients are well incorporated.
- Adjust Consistency: Gradually add water, one tablespoon at a time, blending after each addition until the hummus reaches your desired thickness. It should be thick yet spreadable, perfect for scooping or serving in cups.
- Chill the Hummus: Spoon the beet hummus mixture into molds or ramekins. Cover them tightly and refrigerate for about 30 minutes to allow the flavors to meld and the mixture to firm up slightly.
- Garnish and Serve: Just before serving, drizzle the hummus with a little olive oil, top with a few whole chickpeas for texture, and sprinkle fresh herbs such as parsley or cilantro for a bright, fresh finish.
Notes
- Optional: Add a sprinkle of smoked paprika on top for a touch of smokiness and extra flavor.
- The recipe can be made ahead and stored refrigerated for up to 3 days.
- Feel free to adjust the amount of lemon juice or garlic according to your taste preference.