Smoky Chipotle & Roasted Beet Hummus
Made with vibrant roasted beets and smoky chipotle peppers, this homemade hummus recipe is flavorful, healthy, and delicious. Plus this Smoky Chipotle & Roasted Beet Hummus recipe includes my secret to extra smooth and creamy hummus.
Servings: 2 cups
Ingredients
- 1 small beet
- 2 cloves garlic (unpeeled)
- ½ tsp baking soda
- 1 15 oz can chickpeas (rinsed and drained)
- 1 chipotle pepper (see note)
- ½ tsp sea salt
- 1 lemon
- 1 tsp toasted sesame oil (see note)
- 1 ½ tbs olive oil
- ½ tsp cumin
- ½ - 1 tbs cold water
Instructions
- Preheat oven to 375°
- Wash and scrub beet clean (removing all of the dirt). Wrap beet and whole garlic cloves individually in parchment paper. Then wrap foil around each parchment paper bundle and place on baking sheet. (You can skip the parchment paper if desired, I just prefer to use it as a buffer between the foil and my food)
- Roast beet and garlic cloves in preheated oven. After 30 minutes, remove garlic and set aside. Check beet to see if it is soft (a fork should insert easily). If beet is not ready, continue roasting 15 – 30 additional minutes.
- As they roast, add chickpeas to a medium saucepan, add enough water to cover, and stir in baking soda. Bring to boil, then reduce heat and simmer about 20 minutes.
- When done, the chickpeas should be soft and tender. Strain chickpeas and rinse with cool water. Set aside.
- When beet and garlic are roasted and slightly cooled, peel the garlic, roughly chop the beets and garlic, and add to food processor with chickpeas, chopped chipotle pepper, Juice of the lemon, cumin, salt, and sesame oil. Begin to blend, and then stream in olive oil. Continue to blend until hummus is smooth and creamy.
- Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of cold water until desired consistency is reached.
- Chill until ready to serve.
Notes
Chipotle Peppers: Chipotle peppers in adobo come in a small can, usually found in the Mexican section of your grocery store. Since most recipes just call for one or two peppers, I like to open a can and freeze the extra peppers in a small ziplock bag laid flat in the freezer. Then I can take out as many as I need when needed. Using just one pepper will give this hummus a smoky flavor but it won’t be too spicy. If you want it spicier, add a second pepper.
Sesame Oil: It’s not traditional, but I usually use sesame oil in my hummus in place of tahini. If you prefer, you can substitute 1 – 2 tbsp of tahini for the sesame oil.
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