Nutritious and gorgeous! Hummus is a classic chickpea spread or dip. We’ve made this healthy dish even healthier and slightly sweetened it by adding roasted beets and green onions. Both beets and green onions contain powerful nutrients that help detoxify our bodies and strengthen our immune systems. The bright pink color makes for a fun visual but also signifies the intense nutrients added.
Roasted Beet and Green Onion Hummus
- 1 beet*, roasted, peeled and roughly chopped
- 1 green onion, chopped
- 1 large clove garlic
- 2 cups chickpeas, canned and rinsed
- 1/4 cup extra-virgin olive oil
- 1/4 water (to help thin out)
- 1 teaspoon sea salt
*This recipe only calls for one roasted beet, but it’s a great idea to roast a few at once and save for another recipe like this roasted beet salad.
Preheat the oven to 400 degrees F.
Begin by piercing the beets with a fork and wrap in foil paper. Place on a baking sheet and bake for 1 hour or until fork tender. Let the beets cool. Remove peel by running under cool water and peel back the peels (by hand or pairing knife). Yes handling beets will turn your hands bright red which easily washes away with soap and water. You can use clean rubber gloves should you want to avoid colouring your hands.
In a blender or food processor place chickpeas, one chopped beet, green onion and olive oil and blend or pulse until smooth. Add water if necessary to reach desired consistency. Season with salt and pepper. Taste and season again if necessary. Optional: garnish with sliced beets and olive oil.