ROASTED BEETROOT AND GARLIC HUMMUS
This tasty beetroot hummus is the prettiest pink snack I've ever seen. The healthy recipe is handy to make in large batches and keep in the fridge for lunches and snacks throughout the week. -Elizabeth Worndl, Toronto, Ontario
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 4 cups.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Pierce beets with a fork; place in a microwave-safe bowl and cover loosely. Microwave beets on high for 4 minutes, stirring halfway. Cool slightly. Wrap beets in individual foil packets., Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut in half crosswise. Sprinkle halves with 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle with 1 teaspoon oil. Wrap in individual foil packets. Roast beets and garlic until cloves are soft, about 45 minutes., Remove from oven; unwrap. Rinse beets with cold water; peel when cool enough to handle. Squeeze garlic from skins. Place beets and garlic in a food processor. Add garbanzo beans, lemon juice, tahini, cumin, cayenne pepper and remaining olive oil, salt and ground pepper. Process until smooth., If desired, pulse 2 tablespoons Greek yogurt with beet mixture, dolloping remaining yogurt over finished hummus. Sprinkle with dill or parsley. Serve with assorted vegetables and pita bread.
Nutrition Facts : Calories 87 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
ROASTED BEETROOT AND GARLIC HUMMUS
This roasted beetroot and garlic hummus checks all the boxes: healthy, easy, delicious, and so pretty! It's the perfect snack throughout the week or a beautiful appetizer for guests. Garnish with a dollop of Greek yogurt and fresh herbs, and serve alongside veggies or pita. Enjoy!
Provided by Elizabeth
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.
- Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
- Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
- Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
- Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.
Nutrition Facts : Calories 253 calories, Carbohydrate 23.8 g, Cholesterol 1.9 mg, Fat 15.9 g, Fiber 5.1 g, Protein 5.7 g, SaturatedFat 2.5 g, Sodium 436.9 mg, Sugar 6.2 g
CREAMY ROASTED GARLIC HUMMUS
This is truly the perfect hummus, in my humble opinion. Roasting the garlic brings out its nutty and sweet flavor and cuts down on the sharpness. It's well worth the time! Try it, I don't think you'll be disappointed.
Provided by Whats Cooking
Categories Spreads
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.
- Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
- Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
- Serve at room temperature with crudites, warm pita or crackers.
- Optional: Sprinkle with chopped parsley or paprika before serving.
Nutrition Facts : Calories 91.1, Fat 5.3, SaturatedFat 0.7, Sodium 146.2, Carbohydrate 9.3, Fiber 1.8, Sugar 0.1, Protein 2.2
ROASTED HUMMUS
Here I've taken a recipe for roasted chickpeas, cooled the mixture, added tahini, etc. and finally pureed the mixture. Very important to reserve all the cooking liquid. I think I got the roasted chickpea recipe from the Sugar Solution book...??
Provided by COOKGIRl
Categories Beans
Time 40m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- In a bowl toss the chickpeas, garlic, oil and spices.
- Place the mixture in a single layer on a baking sheet. Bake 25 minutes or until beans are slightly "crisp" and golden. Stir the beans occasionally while baking so that they roast evenly. (If the garlic looks as if it may be roasting too quickly, remove and continue baking the chickpeas).
- Once roasted, set beans aside to cool.
- In a blender combine the chickpeas, peeled roasted garlic, tahini, salt and lemon juice. Add about 1/3 cup of the reserved chickpea liquid. Blend until smooth, adding more cooking liquid if necessary to aid in blending. Stop machine and scrap down the sides with a spatula. Blend again until smooth, adding liquid as needed.
- Adjust seasoning. Transfer to serving bowl, cover tightly and refrigerate.
- When ready to serve, garnish with fresh parsley sprig. Serve the hummus with pita chips, French bread, cut up vegetables, etc.
- Hummus is best prepared at least 1 hour in advance, but ideally 3 hours is better.
Nutrition Facts : Calories 448.3, Fat 16.5, SaturatedFat 2.2, Sodium 733.7, Carbohydrate 63, Fiber 12.8, Sugar 0.7, Protein 15.8
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