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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7 Responses to “Roasted Garlic Chipotle Sweet Potato Burgers”

  1. #
    1
    Aimee — March 10, 2014 at 10:20 am

    YUM YUM YUM!
    These look so good. Can’t wait to make these once it finally starts feeling like spring around here!

  2. #
    2
    Tracy | Pale Yellow — March 10, 2014 at 2:23 pm

    I love veggie burgers, this looks like a fantastic dinner option!

  3. #
    3
    Shannon — March 10, 2014 at 8:01 pm

    definitely delicious! i’ve been meaning to make a batch of burgers that I can stash in the freezer… these might have to be it 🙂

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    4
    Baked Potato Ovens — March 12, 2014 at 5:31 am

    Dam from the look is so yummy .Cant wait to get it in my stomach.Thanks mate for such a dish…

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    5
    Chaya — June 8, 2014 at 1:20 am

    This is a wonderful idea. I have never thought of using sweet potatoes in veggie burgers and I am thinking about it now.

    • beantownbaker — September 2nd, 2014 @ 7:10 pm

      Definitely check them out. Sweet potato veggie burgers are where it’s at!

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    6
    Jennifer — July 17, 2015 at 9:12 am

    I’ve tried these and love them! however, how do you make them look so good and stay together? Mine are really wet (even after adding a lot more flour) and stick like crazy to my skillet. Any suggestions?

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