Dessert Roasted Beet Hummus
Who knew a dessert hummus could be so healthy? With the addition of a roasted beet, no refined sugars, and fun toppings that can elevate this hummus, you'll be eating this right out of the bowl.
Ingredients
- 1 medium beet roasted
- 1 15.5 ounce can chickpeas rinsed and drained
- 4 tablespoons unsweetened cocoa powder
- ¼ cup + 1 tablespoon pure maple syrup
- 2 tablespoons coconut sugar
- 1 teaspoon pure vanilla extract
- 1 to 2 teaspoons tahini optional
- pinch salt
Possible Toppings
- 2 tablespoons unsweetened coconut flakes
- 2 tablespoons unsweetened cacao nibs
- drizzle pure maple syrup
- 3 tablespoons chopped nuts
Instructions
- Preheat oven to 400ºF.
- Loosely wrap beet root in aluminum foil and place on baking sheet. Bake for 1 hour. Check the beet halfway through for any dry spots and add a tablespoon of water to the aluminum foil, if needed.
- Remove the beet from the oven and use paper towels to remove the skin. Chop into large chunks and add to the food processor.
- Blend until mostly smooth (small chunks will still be visible). Add chickpeas, coconut sugar, vanilla extract, unsweetened cocoa powder, and salt.
- While blending the new ingredients, use the pour spout to add the pure maple syrup until you reach the desired consistency.
- Taste and add more of any ingredient, if desired. Serve with baguette slices and top with unsweetened coconut flakes or toppings of your choice.
Notes
Acceptable substitutions:
- Light brown sugar in place of coconut sugar.
- For the toppings, chocolate chips can replace cacao nibs.
Tried this recipe?Let us know how it was!