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miso beetroot hummus on a table.

Miso Beetroot Hummus

Isabelle Lopez
Miso Beetroot Hummus
5 from 1 vote
Print Recipe Pin Recipe
Prep Time15 minutes
Cook Time1 hour
Course: Appetizer
Cuisine: American, Japanese, Mediterranean
Servings: 6 people

Equipment

  • 1 Microplane
  • 1 Food processor

Ingredients

  • 1 can chickpeas
  • 2 garlic cloves grated
  • 2 tablespoons lemon juice
  • 3 beets medium sized
  • 2 tablespoons white miso paste
  • ½ teaspoon cumin
  • pinch of salt
  • 3 tablespoons extra virgin olive oil and more for drizzling
  • dill for garnish (optional)

Instructions

  • Preheat oven to 400F. Wrap the beets in aluminum foil and roast  in a baking sheet for about an hour or until it's tender with a fork. Once the beets are at room temperature, peel the beets and cut into chunks. 
  • Add beets, chickpeas, lemon juice, miso paste, cumin in a food processor until combined. Then slowly add the olive oil and blend until smooth, about 30 more seconds.
  • Serve in a small bowl and enjoy!

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Nutrition

Calories: 94kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 244mg | Potassium: 158mg | Fiber: 2g | Sugar: 3g | Vitamin A: 21IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg
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