Anti Inflammatory Balsamic-Rosemary Beet Hummus with Veggie Dippers
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Learn more →Ingredients
6 servings
For the hummus
- 2 medium beets (about 12 oz total), scrubbed
- 3 tbsp extra virgin olive oil
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp tahini
- 2 tbsp balsamic vinegar
- 2 tbsp fresh lemon juice (about 1 lemon)
- 2 cloves garlic, peeled
- 1 tsp fresh rosemary, finely chopped
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2–3 tbsp water, as needed
For the veggie dippers
- 2 medium carrots, cut into sticks
- 2 stalks celery, cut into sticks
- 1 medium cucumber, sliced into rounds or spears
- 1 medium red bell pepper, sliced into strips
For serving
- 1 sprig fresh rosemary, for garnish (optional)
- 1 tsp sesame seeds, for garnish (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the beets on a sheet of aluminum foil, drizzle with 1 tbsp olive oil, and wrap tightly into a packet. Set the packet on a baking sheet and roast until the beets are completely tender when pierced with a knife, 40–45 minutes.
- 2
Remove the beets from the oven and let them rest in the foil packet for 10 minutes. Unwrap and, once cool enough to handle, rub the skins off with the foil or a paper towel. Roughly chop the peeled beets.
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