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Roasted Beet Garlic Hummus – A quick and tasty party appetizer for any celebration!
How’s your holiday season going? Ours have been memorable!!! We had a great family Christmas celebration. Unlike other years, this time we did not went crazy buying lots of gifts. Of course, the children were the most gifted. They were/are so happy. And their happiness is the best present for me.
We’ve got one more big celebration before we can officially say bye-bye to 2014 and welcome in 2015.
New Year’s Eve!
How do you celebrate the last night of the year? We usually make a nice dinner but this year we’re thinking to make it an “appetizer” kind of party, really informal. There are so many delicious appetizer recipes, like my Homemade Salsa, a Roasted Corn and Pepper Crab Dip, or this Roasted Beet Garlic Hummus.
We love hummus at our house! It goes so well with so many things. And I promise you that it is as good as it looks.
A classic way to serve hummus is with pitas, flatbreads or any kind of cracker really. Town House has a wide variety of delicious crackers perfect to host a happy holiday parties. Today, I’m using Keebler® Town House® Pita Crackers Mediterranean Herb. I loved this oven-baked pita crackers flavor. They are crisp and have a delicious blend of savory herbs and spices.
I like to place the chickpeas in a colander and rub them vigorously while rinsing in cold water to lose the skins. Then I immerse the colander in water and remove the floating skins. This won’t remove all of the skins but enough for me.
This Roasted Beet and Garlic Hummus is so darn good, you’ll find reasons to make them again and again.
- 2 medium beets washed
- 2 t gloves garlic tops trimmed (don’ peel the garlic cloves just cut off one of the top)
- 1 oz can chickpeas 15.5
- 1 teaspoon kosher salt
- 2 tablespoons tahini
- 4 tablespoons fresh lemon juice
- 1/4 cup to 1/2 cold water depends on desired consistency, I added 1/4 cup
- 1/2 cup of olive oil
- Roasted pine nuts and cilantro for topping optional
Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. Place the cut beets and garlic cloves on a baking sheet and toss with the olive oil, salt, and pepper. Roast for 40 – 45 minutes, turning once or twice, until the beets are tender. Remove from the oven and let cool completely. Peel the garlics and set aside.
Put roasted beets, roasted garlic, chickpeas, salt, tahini, lemon juice, and water in a food processor and process until everything is well incorporated. Stop, scrape down the sides of the bowl, and process again. Repeat two more times to make sure everything will be well incorporated and smooth.
With the processor running, drizzle in the olive oil. Taste and adjust seasoning if necessary.
Garnish with roasted pine nuts and cilantro and serve with pita cracker is desired.
I bought my supplies for this recipe at my local Target, including the Keebler® Town House® Pita Crackers Mediterranean Herb.
If you need more inspiration, check out the Town House Ways To Wow website.