I was looking for something different for a recent carb-up. I decided to make a hummus, but with a twist that replaces some of the moisture that comes from fat with something in a healthier carb. I landed on the idea of using roast beets with a few acidic elements, capers and red wine vinegar, to give it a fresh kick. I just love bright freshness that this recipe brings to the table!
Roast Beet and Caper Hummus Recipe
- One 14 oz can chick peas (or 3/4 cup dry chick peas, pressure cooked, drained and rinsed) (*reserve 3-4 tablespoons chick pea water)
- 3 small beets
- 3 tablespoons capers, finely chopped, drained
- Juice and zest of 1 lemon
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1½ tablespoons tahini
- 1½ tablespoons extra virgin olive oil
- 1 tablespoon [red wine vinegar](https://amzn.to/2XuaDOJ
- 1 teaspoon flaky sea salt (like Maldon or Fleur de sel), to taste
- 1 tablespoon roast beet, diced (for garnish)
- ½ teaspoon capers (for garnish)
Preheat the oven to 400F. Wrap the beets in individual foil packets and add them to a baking sheet. Roast for 30 min or until knife tender. Remove from the oven and cool. When they are cool enough to handle, use a paper towel to peel the skin.
Add all the ingredients high speed blender or food processor. Purée until everything is smooth. Taste and add more salt or red wine vinegar if needed. Add chick pea water to thin it out if desired. Add to a dipping bowl and top with diced roast beets and capers.
Did you try this vegan roast beet and caper hummus recipe out? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation.