Print

Roasted Garlic and Beet Hummus

What's better than homemade hummus? Homemade hummus that's ALSO bright pink, of course! Already cooked, canned chickpeas can be used for this recipe rather than dried chickpeas that need to be soaked. Removing the skins from the chickpeas makes for a more smooth-blending hummus, but it's not necessary; the hummus will still be yummy if this step is skipped.

Author A Cookable Feast

Ingredients

  • 3/4 cup dried chickpeas (1 1/2 cups cooked)
  • baking soda (See instructions below)
  • 1 whole head of garlic
  • 1 tsp. grapeseed oil or other high-smoke-point cooking oil
  • 1 beet, top removed
  • 1 cup + 2 tbs. tahini
  • 2 tbs. fresh-squeezed lemon juice
  • 2 tbs. water (More as needed; I ended up using 5 tablespoons in the photographed batch for this recipe.)
  • 1 tsp. kosher salt
  • olive oil for garnish

Instructions

  1. Add dried chickpeas to a bowl and cover generously with water. Add a tiny pinch of baking soda to the bowl and let soak overnight, or at least eight hours (the baking soda will help to loosen the skins from the chickpeas, making them easier to remove).

  2. Preheat oven to 400 degrees. Cut the very top of the head of garlic off, then drizzle with the grapeseed oil and wrap in aluminum foil. Wrap beet in aluminum foil. Place both on a baking sheet and let roast until beet is softened enough that it's pierced easily with a fork, about 60 minutes. Let both cool, then rub the skin off of the beet and slice into chunks; squeeze each roasted clove of garlic out of the skins. Set aside.

  3. Drain and rinse the chickpeas once they have soaked sufficiently. Add them to a boiling pot of water with a tiny pinch of baking soda (I learned the hard way that any more than a legit pinch of baking soda will turn the chickpeas to complete mush!), reduce the heat to a simmer, and let cook until softened, about one hour. Drain and rinse the chickpeas. If removing the skins from them, let them cool first. Then one by one, remove the skins that didn't already come off during cooking (they should rub off easily).

  4. To a food processor or blender, add the chopped beet, roasted garlic, and cooked, skinned chickpeas. Process until combined, then add the tahini, lemon juice, water, and salt. Blend until smooth. If hummus is thicker than you'd like, try adding additional water, one tablespoon at a time, until the desired consistency. 

  5. Garnish with a drizzle of olive oil and serve with sliced raw veggies, pita rounds, or chips. Now you're ready to savor the creamy, earthy perfection of your freshly-made Roasted Garlic and Beet Hummus!