Roasted Beet Hummus
Not only will this be the prettiest hummus you’ll ever make, but with its earthy roasted flavors sprinkled with toasted walnuts and tangy feta, you won’t be able to keep your guests’ chips out of this dip, either. Make double if you can—we always do.MORE+LESS-
lb fresh red beets, peeled and cut in 1/2-inch wedges
teaspoons olive oil
can (19 oz) Progresso™ chick peas, drained, rinsed
tablespoons lemon juice
cup crumbled feta cheese
cup chopped toasted walnuts
tablespoons finely chopped chives
teaspoon finely grated lemon peel
Food Should Taste Good™ multigrain chips, as desired
Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
In small bowl, toss beets with 2 teaspoons of the oil and 1/4 teaspoon salt; place in single layer in pan. Remove any loose pieces of peel from bulb of garlic. Place garlic on small piece of foil (about 6-inch square), and drizzle with remaining 1/4 teaspoon olive oil; pull sides of foil up around garlic, and place on pan with beets. Bake 35 to 40 minutes or until beets are tender and garlic is soft. Allow beets and garlic to cool 20 minutes at room temperature.
Gently squeeze 6 cloves of roasted garlic into bowl of food processor. Add beets, chick peas, tahini, 3 tablespoons olive oil, the lemon juice, water and 3/4 teaspoon salt. Cover; process 2 to 3 minutes, scraping sides occasionally, until smooth.
Spoon hummus into serving bowl; top with feta cheese, walnuts, chives and lemon peel. Serve with chips.
- If using purchased, precooked beets, reduce to 6 oz of beets.
- Extra cloves of roasted garlic can be refrigerated up to 3 days or frozen up to 1 month.
- Roasting the garlic results in a rich but milder flavor.
- This hummus serves well with fresh vegetables like celery, carrots or endive leaves.
Serving Size: 2 Tablespoons Hummus
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.