This Roasted Beet Hummus with Hazelnut Oil & Rosemary recipe is a bright snack worthy of serving to guests but simple enough to enjoy with weekday meals.

The gateway into my hummus obsession was the mediocre store bought stuff with bland flavoring (hey there, “roasted garlic”) which I would consumed by the tub in college as a meal along with some warmed up pita bread. The actual amount I consumed in those 4 years in obscenely too much and my over indulgent lead to the point where, even to this day, I can’t help but wince when smelling a certain brand I frequented during those coming-of-age years.

Thankfully, I do not get sick at the thought of homemade hummus and have moved on to making all sorts of fun flavor combinations to keep my taste buds from getting bored. Hummus has been a weekly staple in our house for years and I like to whip up a batch on Sunday afternoons when I am meal prepping. It’s the perfect spread for sandwiches, veggie snacking, and enjoying by the spoon.

While meal prepping the other weekend, I had some extra roasted beets on hand (from a batch of roasted veggies that would soon become taco filling) and decided to throw one into my hummus. And thus, the most beautiful hummus I’ve ever crafted was created. Maybe I’m a little biased because I like my food to look pretty but I’m obsessed with this flavor. The subtle hazelnut and rosemary only adds to the cozy fall flavor.

Make sure to chop the rosemary very fine to avoid getting a big bite full of the tough herb. Also, use only a tiny bit of hazelnut oil as it’s very strong and the flavor can become overwhelming very quickly – I like to drizzle just a little bit into the already drizzles olive oil. This dip is a great snack with simple crackers and also brings a whole new level to big spreads (like the cheeseboard in the photo).

Other hummus recipes on VV:

Roasted Beet Hummus with Hazelnut Oil & RosemaryRoasted Beet Hummus with Hazelnut Oil & RosemaryRoasted Beet Hummus with Hazelnut Oil & Rosemary

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This Roasted Beet Hummus with Hazelnut Oil & Rosemary recipe is a bright snack worthy of serving to guests but simple enough to enjoy with weekday meals.

  • 1
    15 oz can
    cannelinni beans (Great Northern would work as well)
    drained and rinsed
  • 1
    small
    red beet
    roasted and cut into small pieces
  • 1/4
    cup
    tahini
  • 1/2
    tsp
    maple syrup
  • 3
    Tbsp
    lemon juice
  • Dash
    salt and pepper
  • 1
    Tbsp
    olive oil
  • 1
    tsp
    hazelnut oil
  • 1
    spring
    rosemary
    finely chopped
  1. Using a food processor fitted with an S-blade, combine beans, beet pieces, tahini, maple syrup, lemon juice, salt, and pepper and process until completely smooth, 3 to 5 minutes. Season with more salt, if needed.

  2. Transfer to a serving bowl, drizzle olive oil and hazelnut over it and then sprinkle with rosemary. Serve with fresh bread, crackers, or veggies.

 

Roasted Beet Hummus with Hazelnut Oil & Rosemary

Roasted Beet Hummus with Hazelnut Oil & Rosemary

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