Roasted Beet Hummus with Rosemary and Goat Cheese
Vibrant veggie based hummus three ways to serve with your favourite crackers, chips and fresh veggies - perfect for any party or get together!
Servings: 6
Ingredients
Ingredients
- 2 cups peeled and cubed beets (about 2 large beets)
- ¼ cup tahini
- Juice of 1 lemon
- 2 garlic cloves chopped
- 1 ½ cups cooked or 1 can 15 oz/398ml white kidney beans, drained and rinsed
- 2 ½ tablespoons extra virgin olive oil
- 2 tablespoons water
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 to 3 tablespoons goat cheese
- 1 teaspoon chopped fresh rosemary
- Garnish: extra virgin olive oil crumbled goat cheese, pine nuts or chopped walnuts
Instructions
Instructions
- Preheat the oven to 400℉ and line a baking sheet with parchment paper or silicone baking mat.
- Spread the beets on the baking sheet and drizzle with ½ tablespoon olive oil and sprinkle with salt and pepper. Bake for 45-50 minutes or until fork tender, flipping once about halfway through.
- In a food processor add the tahini, lemon juice and garlic and process for 1 minute.
- Add the white kidney beans, beets, remaining olive oil, water, salt and pepper and process for 2 to 3 minutes until smooth. Add the rosemary and goat cheese and process for another minute until well combined.
- Transfer to a serving bowl and drizzle with olive oil and top with crumbled goat cheese and pine nuts or walnuts.
- Store any leftovers in an airtight container in the fridge for up to 5 days.