Roasted Beet Hummus with Beet Green Pesto

A vibrant and healthy hummus made with roasted beets, chickpeas, and a touch of homemade beet green pesto. Perfect as a snack or appetizer.

Original recipe source

Cook time: 60 minutes

Servings: 2

Ingredients

• 2 whole small beets or 1 large, red or yellow
• 4 whole garlic cloves omit if not preferred
• 2 cups cooked chickpeas drained and rinsed
• 0.25 cups tahini sesame seed paste
• 2 tablespoons almond butter
• 1 tablespoon white miso paste
• 0.5 lemon juice juice of half a lemon
• 0 pinch crushed red pepper flakes
• 2 tablespoons balsamic vinegar optional
• 0.33 cups olive oil + more for drizzling
• 0 to taste salt
• 0 to taste pepper
• 1.5 cups raw beet greens finely chopped
• 3 tablespoons toasted pine nuts
• 3 tablespoons parmesan or nutritional yeast
• 2 tablespoons olive oil
• 0 pinch crushed red pepper flakes
• 0 toasted sesame seeds
• 0 toasted pine nuts
• 0 fresh dill
• 0 for drizzling olive oil

Instructions

1. Preheat the oven to 425 degrees F. Wrap the beets and garlic cloves in a piece of tin foil.
2. Place the beets on a baking sheet and roast for 45 minutes to 1 hour or until soft. Allow to cool before peeling.
3. Add the chickpeas, tahini, almond butter, miso paste, lemon juice, and crushed red pepper flakes to a food processor. Puree the mixture until smooth.
4. Add the roasted beets and garlic. If using, stream in the balsamic vinegar. Stream in olive oil while the machine is running until smooth and creamy.
5. Taste and season with salt and pepper. If hummus is too thick, thin with water or extra olive oil until your desired consistency is reached.
6. To make the beet green pesto, combine finely chopped beet greens, toasted pine nuts, parmesan, olive oil, and crushed red pepper flakes in a bowl. Stir to combine and season with salt and pepper.
7. To serve, top the hummus with beet green pesto. Sprinkle with toasted sesame seeds, toasted pine nuts, and fresh dill. Drizzle with olive oil.