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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!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 6
Author: Nikole Goncalves

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.