Roasted Beet Hummus

I decided that this year for the Power of Pink, I wanted to try to make things that are naturally pink. In the past, I’ve always relied on food coloring or colored M&Ms to make my pink foods. I’m just upping the ante for myself.

I starred this recipe in my Google Reader a long time ago so that I’d remember to make it in October. This hummus is seriously BRIGHT PINK! It’s kind of weird to eat something this color, but the color all natural due to the beets.

The flavor of the hummus isn’t overly beet-y, which I was actually disappointed about… I have only recently started eating beets and this was the first time I ever bought some and prepared them at home (woohoo that means I’ve finished something on my 30-by-30!)

Hubby and I enjoyed this hummus on pita chips, fresh raw veggies, sandwiches, you name it. Next time I’d cut back on the cumin, but that’s just personal preference.


I’m entering this in the Power of Pink Challenge. Be sure to submit your entry by the end of the month by making something PINK!

Three Years Ago: Banana Blueberry Muffins

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Roasted Beet Hummus

Yield: ~3 cups

Ingredients:

1-2 medium beets
1 can of chickpeas, drained and rinsed
1 Tbsp olive oil
1 small onion, chopped finely
3 cloves chopped garlic
1/2 cup tahini or sesame paste
1 Tbsp cumin
1/4 cup lemon juice
1/4 cup olive oil

Directions:

Preheat the oven to 450 degrees. On a large roasting pan covered with foil, roast the beets for 40-70 minutes, or until smooth when poked with a fork. Remove from the oven and allow to cool, then peel and cut into small chunks.

In a small frying pan, heat the tablespoon of olive oil. Add the onions and garlic and saute until soft, about 4 minutes.

Whisk together the lemon juice and olive oil in a small bowl.

In a food processor, chop the beets, onions, garlic, and chickpeas together until smooth. Add the tahini and cumin, and process again. Scrape down the sides and bottom of the bowl, then replace the lid. While the blades are running, slowly add the lemon juice and olive oil mixture until the hummus is at your desired consistency.

Recipe from Erin's Food Files

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14 Responses to “Oven Roasted Chickpeas”

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    1
    Funandfearlessinbeantown — February 1, 2011 at 5:16 pm

    I was also totally inspired by the same blog post and made them with a spicy kick! These are totally addictive!

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    Kathy Day — February 1, 2011 at 5:22 pm

    Noms! I love to roast chickpeas with Asparagus in the spring. It’s one of my favorite quick meals, but I still havent cooked them crispy for snacking yet…. You are now person number 5 (or more I lost count) to post these so I think they are in odred very soon!

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    Cathy — February 1, 2011 at 5:26 pm

    looks good! I saw a recipe from the whole living magazine last week that I was going to try too.

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    Pyjammy Pam — February 1, 2011 at 6:38 pm

    Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!

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    Janelovrut — February 2, 2011 at 12:50 am

    Mmm, so glad everyone is loving these. And now I know what to make for my friend’s superbowl party! Thanks for the reminder!

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    Sarah C — February 2, 2011 at 12:52 am

    I love that you use canned chickpeas for this! When I saw the title I thought “mmm, tasty, but you probably have to do dried chickpeas and blah blah blah”. But you don’t! And it’s a perfect quick use for the extra cans I have in the pantry so that I don’t have to keep making hummus. 🙂

    I’ve already put some of your Super Bowl recipes on my menu for Sunday, including the mini ham & cheese sandwiches. We live in Pittsburgh and are huge Steelers fans, so we’re REALLY EXCITED!!!

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    Jen @ BeantownBaker.com — February 2, 2011 at 2:41 am

    Hope your Superbowl menu turns out great. Although I have to admit, I’ll be rooting against your team!

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    Shannon — February 2, 2011 at 5:21 am

    love the smoked paprika 🙂

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    Jessica — February 2, 2011 at 5:46 am

    I have yet to try these and really just need to jump in and do it! Thanks for the reminder 😉

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    Katie — February 2, 2011 at 2:17 pm

    Have been meaning to make these! So yummy to snack on and crazy good for you. Need to make these soon..

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    Neev — February 4, 2011 at 1:17 am

    Great snack. What if I am dried chickpeas not canned. Does it need to be soaked overnight?
    Neev

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    Lisa @Karma Per Diem — February 4, 2011 at 1:29 am

    How interesting! I love chickpeas and am going to make these this weekend! Thanks!

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    Jen @ BeantownBaker.com — February 4, 2011 at 2:05 am

    Neev – I’m really not sure how to do this with dried chickpeas. I’ve only used canned. I would assume you would want to soak them overnight first.

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    Pyjammy Pam — March 30, 2011 at 11:26 am

    Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!

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