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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11 Responses to “Lime Cilantro Sweet Potatoes with Black Beans”

  1. #
    1
    Lauren — November 5, 2010 at 11:54 am

    This dish sounds great! I love sweet potatoes and black beans together, and the cilantro and lime sound like the perfect flavor additions.

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    2
    Fun and Fearless in Beantown — November 5, 2010 at 2:08 pm

    My fiance isn’t the biggest fan of beans so I try to “sneak” them into dishes and this looks a great recipe to try out!

  3. #
    3
    Eliana — November 5, 2010 at 6:16 pm

    I absolutely adore sweet potatoes but wud have never thought of flavoring them with cilantro and lime. This sounds like it would turn out super delicious.

  4. #
    4
    Kerstin — November 6, 2010 at 5:42 pm

    We always have black beans in the house too and they are just perfect with sweet potatoes too – yum!

  5. #
    5
    becksterslaboratory — November 7, 2010 at 12:37 am

    Oh dear, I never thought of pairing these 4 fave flavors together. Amazing : )

  6. #
    6
    Nutmeg Nanny — November 7, 2010 at 6:01 pm

    Yum! I love black beans and I also love that they are super good for you. I think this would be an awesome quick weeknight dinner!

  7. #
    7
    tobias cooks! — November 8, 2010 at 5:48 pm

    perfect combo of tastes. I would love to try this one.

  8. #
    8
    Boston Food Diary — November 9, 2010 at 2:35 pm

    Mmmm what a refreshing twist on sweet potatoes! These sound hearty and delicious!

  9. #
    9
    Carrie — November 11, 2010 at 7:01 pm

    What a great recipe and beautiful photo. Black beans and sweet potatoes (and cilantro, for that matter!) are a couple of my favorite foods, so I know that I’d love this!

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    10
    lacasitainspirada — November 14, 2010 at 6:20 pm

    Yum! I love black beans in salads. This sounds great!
    And great pictures, too!

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    11
    robinakagoatmom — February 28, 2015 at 7:18 pm

    Made a half recipe and loved it hot or cold! Took to a work pot luck and a hit with everyone. Thanks for another great recipe.

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