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Roasted Beet Tarragon Hummus
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Servings:
6
Author:
15
45
Course:
Appetizer
Snack
Cuisine:
Middle Eastern
Keywords:
hummus
beet hummus
Beet recipes
hummus recipes
appetizer ideas
tarragon hummus
🧂 Ingredients
1
small to medium-sized fresh beet
1 15 oz.
can chickpeas
1/3 cup
tahini
2 tablespoons
freshly squeezed lemon juice.
1/4 cup
chopped fresh tarragon
plus a few sprigs for garnish
2 large
garlic cloves
1/4 cup
extra virgin olive oil
1 teaspoon
kosher salt
1/2 teaspoon
freshly ground black pepper
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Instructions
1
Preheat oven to 350°F
2
Wash, trim, and peel the beet.
3
Cut into quarters. Brush with olive oil, wrap in aluminum foil, and roast for 45
min or until soft enough that a knife runs easily through the middle.
4
Remove from oven, quarter, and let cool.
5
Brush garlic cloves with olive oil. Wrap in aluminum foil and roast with the
beet until softened.
6
While beet and garlic are roasting, drain and rinse the chickpeas from the can.
7
Use your fingers to gently rub the outer skins off of the peas and discard. This
is an optional step that can be a tedious process but it really makes a
difference in the creaminess level of the hummus.
8
Place the beet pieces quarters in a food processor. Add garlic, chickpeas,
tahini lemon juice, half the olive oil, and puree.
9
Pulse in the tarragon.
10
Add the rest of the olive oil to a steady stream while pulsing the mixture until
smooth.
11
Season with salt & pepper to taste.
12
If the mixture is too thick add water a bit at a time until the mixture smoothes
out.
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