roasted beet hummus | Celebrate the Art of Life

In my family, we LOVE hummus! So, I love to experiment in the kitchen with different recipes for hummus. I have been wanting to make roasted beet hummus for quite some time, and I’m thrilled with how this tastes. My daughter loves it too so it’s a great way to get beets into her diet. Find the recipe at the bottom of the post.

roasted beet hummus | Celebrate the Art of Life

One of the key steps to creating a creamy smooth hummus is to take the time to shell the chickpeas. Trust me on this one. You’ll be amazed at the difference!

roasted beet hummus | Celebrate the Art of Life

The colour of this hummus is so intense so it also makes a beautiful dip to add to any event that you’re hosting. We recently held a Summer Soirée at my studio and to serve the hummus, I used individual ceramic mini cups which worked really well.

roasted beet hummus | Celebrate the Art of Life

Roasted Beet Hummus with Lemon Essential Oil

Ingredients:

1 can chickpeas (individually shelled by hand)

2 tbsp tahini

1 tbsp balsamic vinegar

3 tbsp olive oil

2-3 tbsp fresh squeezed lemon juice (approx 1/2 a lemon)

1/2  tsp fine sea salt (or to taste)

1/8 tsp cumin (or to taste)

4-8 drops dōTERRA Lemon essential oil

2 tbsp water

1/3 cup olive oil

2 roasted beets

2-3 cloves garlic

Topping: few sprigs fresh dill and toasted pine nuts

Directions:

  1. Shell the chickpeas individually and add to food processor. Add all other ingredients and blend.
  2. Serve with cut veggies, fresh bread or grilled naan bread
  3. Enjoy!