Ginger Beet Hummus
Spicing up your favorite hummus, this Ginger Beet Hummus has earthiness from the beets and a spicy kick from the ginger making it a fun addition to your veggies!
Servings 8 -12 (yields 2 cups)
Ingredients
- 1 large beet (365 grams)
- 1 teaspoon olive oil
- 1 cup cannellini beans
- 2 tablespoons lemon juice (about 1/2 large lemon)
- 2 tablespoons tahini
- 2 inches fresh ginger
- 1 clove garlic
- 1 teaspoon cumin
- 1/4 teaspoon smoked paprika
- salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- To roast the beet: place beet in a a tinfoil pouch and cover with 1 teaspoon oil olive and salt. Wrap up the beet so no juices can escape and bake for 45 minutes to 1 hour until tender.
- When beet is almost done roasting, add remaining ingredients to a high powered blender or food processor.
- Once beet is done, unwrap and let cool for a few minutes. Carefully remove the beet from the pouch. Pour the beet juice left in the pouch into the blender.
- Peel off the beet skin with your hands. You might want to wear gloves as the beet juice can stain your hands.
- Chop the beet into larger pieces and place in the blender with the other ingredients. Blend until a smooth consistency forms.
- Eat with veggies, crackers, salad, or whatever your heart desires!