Roasted beetroot hummus with zucchini and carrots
This Roasted Beetroot Hummus blends earthy, sweet beets with nutty sesame butter, creating a vibrant dip served with fresh zucchini and carrot sticks. It's a nutritious and visually appealing appetizer or snack.
Cook time 30 min
Prep time 5 min
Ingredients:
2 beets1/4 cup olive oil
1 zucchini
1/4 cup sesame butter
3 tsp lemon juice
1 dash salt
5 carrots
This vibrant and nutritious Roasted Beetroot Hummus with Zucchini, Carrots, and Sesame Butter is not only a feast for the eyes but also packed with vitamins and minerals. The earthy sweetness of beets combined with the nutty richness of sesame butter creates a unique twist on classic hummus. Served alongside fresh zucchini and carrots, this dish makes for a delicious and healthy appetizer or snack.
Instructions:
Preheat your oven to 400°F (200°C).
- Wash and peel the beets. Cut them into small chunks.
- Toss the beet chunks with a drizzle of olive oil and a pinch of salt.
- Spread them out evenly on a baking sheet lined with parchment paper.
- Place the baking sheet in the preheated oven.
- Roast the beets for about 25-30 minutes, or until they are tender and slightly caramelized.
- Remove from the oven and let them cool.
- Wash the zucchini and cut it into chunks.
- Wash, peel, and trim the ends of the carrots. Cut the carrots into sticks or chunks as desired.
- Set aside for serving.
- In a food processor or blender, combine the roasted beets, sesame butter, lemon juice, a dash of salt, and the remaining olive oil.
- Blend until smooth and creamy. If the mixture is too thick, you can add a little water or more olive oil to reach your desired consistency.
- Taste the hummus and adjust the seasoning as necessary. You might want to add more salt or lemon juice to taste.
- Transfer the beetroot hummus to a serving bowl.
- Arrange the zucchini chunks and carrot sticks around the bowl for dipping.
- Drizzle a bit of olive oil on top of the hummus for extra flavor and a nice presentation.
- Serve the roasted beetroot hummus with the fresh zucchini and carrot sticks. Great as a healthy snack or appetizer!
Roasted Beetroot Hummus with Zucchini, Carrots, and Sesame Butter is a delightful and colorful dish that is both visually appealing and nutrient-dense. The combination of roasted beetroots, fresh vegetables, and creamy sesame butter offers a tantalizing blend of flavors and textures. Whether you are serving it at a gathering or enjoying it as a wholesome snack, this recipe is sure to impress and satisfy.
Roasted beetroot hummus with zucchini and carrots FAQ:
Roast the beets for about 25-30 minutes at 400°F (200°C) until they are tender and slightly caramelized.
The hummus is done when it is smooth and creamy. If it's too thick, add a little water or more olive oil to achieve your desired consistency.
You can substitute tahini or any nut or seed butter, such as almond or sunflower butter, if needed.
Store any leftover hummus in an airtight container in the refrigerator for up to 5 days. Stir well before serving.
Yes, you can make the hummus a day in advance. Just store it in the fridge and serve it chilled or at room temperature.
Tips:
- When roasting the beets, wrap them in aluminum foil to retain moisture and enhance their natural sweetness.
- Allow the beets to cool before blending to avoid melting the other ingredients and to achieve a smoother texture.
- Adjust the lemon juice and salt according to your taste preference. Start with the recommended amount and add more if necessary.
- For a creamier consistency, consider adding a tablespoon of water or olive oil while blending the hummus.
- Garnish the hummus with a drizzle of olive oil and a sprinkle of sesame seeds or fresh herbs for added flavor and presentation.
- Store any leftover hummus in an airtight container in the refrigerator for up to 5 days.
Nutrition per serving
4 ServingsCalories 150kcal
Protein 4.91g
Carbohydrates 18g
Fiber 6g
Sugar 9g
Fat 22g
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