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.
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!
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 with Lemon Essential Oil
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
- Shell the chickpeas individually and add to food processor. Add all other ingredients and blend.
- Serve with cut veggies, fresh bread or grilled naan bread