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Roasted Beet Hummus

Name: Roasted Beet Hummus
Prep time: 25 min
Total time: 1 h 25 min
Yield: 18
Ingredients: 1/2 lb fresh red beets, peeled and cut in 1/2-inch wedges; 2 1/4 teaspoons olive oil; 1/4 teaspoon salt; 1 small bulb garlic; 1 can (19 oz) Progresso™ chick peas, drained, rinsed; 1/4 cup tahini; 3 tablespoons olive oil; 2 tablespoons lemon juice; 2 tablespoons water; 3/4 teaspoon salt; 1/3 cup crumbled feta cheese; 1/4 cup chopped toasted walnuts; 2 tablespoons finely chopped chives; 1 teaspoon finely grated lemon peel; Food Should Taste Good™ multigrain chips, as desired

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Prep 25 min
Total 1 hr 25 min
Servings 18

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-

By Tablespoon Kitchens

Updated June 27, 2019

Ingredients

Roasted Vegetables

1/2

lb fresh red beets, peeled and cut in 1/2-inch wedges

2 1/4

teaspoons olive oil

1/4

teaspoon salt

small bulb garlic

Hummus

can (19 oz) Progresso™ chick peas, drained, rinsed

1/4

cup tahini

tablespoons olive oil

tablespoons lemon juice

tablespoons water

3/4

teaspoon salt

Toppings

1/3

cup crumbled feta cheese

1/4

cup chopped toasted walnuts

tablespoons finely chopped chives

teaspoon finely grated lemon peel

Food Should Taste Good™ multigrain chips, as desired

Steps

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1

Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
2

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.
3

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.
4

Spoon hummus into serving bowl; top with feta cheese, walnuts, chives and lemon peel. Serve with chips.

Expert Tips

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.