Recipe: Roasted Garlic & Beet Hummus

One of the most colorfully stunning dips, roasted garlic & beet hummus is not only beautiful, but delicious! Served alongside your favorite scoops, vegetables, or spread on your favorite wrap or sandwich. This dip comes together in just 30 minutes!

Recipe by Robert Collis. You can find him at Vegan Robb or on Instagram @veganrobb.

Prep Time: 5 mins
Cook Time: 25 mins 
Servings: 8-10

Ingredients

2 Cups Diced Beets
1 Head Garlic
1 Large Shallot
2 Tbsp. Olive Oil
2 Tbsp. Tahini
1/4 C. Warm Water
1 Lemon
Salt & Pepper

Directions

Roast the Veggies:
Preheat the oven to 400 Degrees F. Peel the shallot and chop into large pieces. Peel the beets & chop into 1/2" sized chunks. Peel the garlic & leave whole. Toss beets, shallot, and garlic cloves with 2 tsp. olive oil. Roast on a sheet pan lined with parchment paper for 22-25 minutes, or until the beets are tender.

Blend it all together!:
Add the roasted beets, shallot, and garlic to a food processor. Add 1/4 warm water, 2 Tbsp. olive oil, 2 Tbsp. tahini, the juice from one lemon, and a pinch of salt and pepper. Blend for about 2 minutes, scraping down the sides as necessary, until the beet dip is creamy.

Great served right away & warm with your favorite scoops or veggies, or refrigerate & serve chilled for up to 5 days!