This feta, lemon, and roasted beet hummus is not only tasty (and vibrantly festive!) but it's also a good choice for a healthier lifestyle. Packed with the benefits of chickpeas and beats, this dip is a guilt-free choice for a quick snack or entertaining guests!
1/2cupbeetroot, fresh (about 2 medium beets, remove leaves and stems)
Preheat oven to 425 degrees F. Lightly spray a small baking dish (any dish large enough to hold the beets will do) with cooking spray.
Place beets in baking dish and coat them with 1 tablespoon of olive oil. Cover baking dish with aluminum foil and bake for 45-60 minutes or until beets are tender enough to be easily pierced with a knife. Remove beets from oven and let cool completely (it's okay to place them in the refrigerator to speed this up.)
Once beets are cooled, gently remove skins from beets and then cut beets in half.
Using a food processor, blend the chickpeas, cooked beets, feta cheese, garlic, 2 tablespoons olive oil, lemon zest, lemon juice, cayenne pepper, salt, and pepper together until desired consistency is reached. (TIP: blending less will give the dip more of a "crunch" from the chickpeas). As you blend, stop the processor periodically and scrape the sides, then blend again.
Serve dip immediately with chips, assorted veggies, or pita bread for dipping.
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