How cute are these little peppers?! They are stuffed with roasted beet hummus and dipped in some hemp seeds. A delicious healthy summer snack. I found these smaller red beets at the market last week, they were crunchy and fresh! I added some shredded raw beets to a salad but I also decided to roast a few. Roasted beets are just delicious, these young ones are less “earthy” and lighter in taste. I quartered and marinated the beets for an hour or so in some orange juice, mustard and maple syrup. This way they get a nice flavor inside but also get caramelized on the outside which makes it just delicious. You can find the complete recipe below this post. Removing the skins from the cooked chickpeas is something new for me, it takes about 5 to 10 minutes per cup BUT it is so worth it! The hummus gets really creamy and fine so I do recommend it if you have the time.
These small sweet peppers were just to cute so I had to stuff them with this roasted beet hummus which is just delicious as a spread or dip with crackers, veggies or on a sandwich. You might have noticed that I love hummus, I have a two other versions on the site, a Spinach Artichoke Hummus and a more traditional one.
I hope you give this hummus a try and let me know if you did! This stuff is delicious and so healthy, lots of fiber, plant based protein and is low in fat.
If you would like to save this recipe you can print it or pin the picture below to your Pinterest board.
A delicious twist on a traditional dish. And this color ....
- 1 cup cooked chickpeas, remove skins, optional
- 1 cup chopped roasted beets
- 1 - 2 tsp. mustard
- 2 tbsp. orange juice
- 1 clove garlic, optional
- 2 Tbsp. tahini
- salt and black pepper to taste
- ice cold water as much as needed
- 1 pound beets, washed and sliced into 1 inch pieces or quartered if using small beets
- 1/3 cup fresh orange juice
- 1 Tbsp. mustard
- 1 Tbsp. maple syrup
- a sprinkle of salt for before baking
Marinate the beets for about an hour in the mustard, orange juice and maple syrup mixture. Bake in a preheated oven on 425F/200C for about 40 minutes or until the beets are caramelized. Baking time depends on the size of your beets.
Add all the ingredients except the cold water for the hummus to a small food processor. Start processing and while processing pour the ice cold water to the mixture. The amount you need depends on the thickness you desire for your hummus. You can stop and taste and if needed resume processing.
Delicious as a dip or filling the way I used it. joy!
The amount for the roasted beets is more than you need, I like to make more with the same effort and time. You can eat them right out of the oven or add them to a salad.