Roasted Garlic Beet Hummus w/ Garlic Scapes

Who’s ready for this creamy Roasted Garlic Beet Hummus w/ Garlic Scapes?! We whipped this up at home and it was gone by the end of the day. Adding beets to hummus is a fantastic way to boost the nutritional profile of this already yummy spread.

Beets are a root vegetable rich in folate, which helps to keep us energized throughout the day. They contain betalains, which are a phytochemical with antioxidant properties. Antioxidants have the potential to reduce your risk for certain cancers and other chronic diseases. Pro tip: Did you know that the greens on the beets are edible? Beet greens are a great source of magnesium, which keeps your brain and muscles functioning properly. Save those greens to add into other recipes or quickly sauté with some onions and olive oil. Beets grow well all over the country and they are in season in early summer and fall.

Now moving on to garlic scapes…any fans? Garlic scapes are long, skinny bulbs that grow out of the garlic head. They have a mild, garlicky taste that pairs beautifully with sautés, sauces, and spreads. I got these beauties at the farmers market, and was thinking long and hard about ways I could incorporate them into recipes. Well, I decided to whip up them up as a topping for our Roasted Garlic Beet Hummus. They’re not super common at the markets, so if you can’t get your hands on them, just proceed with the recipe with the other toppings. 

Now, let’s get into this recipe. Start by preheating the oven to 400F. Chop about 1/4″ from the top of the garlic head, exposing the cloves. Add this to a sheet of aluminum paper + the beets, and drizzle 2 teaspoons of olive oil over both. Cover with the aluminum and bake for 25-30 minutes, or until the garlic and beets are tender. Allow to cool, remove the garlic cloves from their skins, and add them to a food processor, with the beets, the rest of the olive oil, chickpeas, tahini, and lemon juice.

Pulse until completely smooth. Set aside, and let’s sauté our garlic scapes. Heat sesame seed oil, and sauté the scapes for 4-5 minutes, until golden. Serve the hummus in a bowl, and top with the scapes, sesame seeds, pumpkin seeds, your favorite herbs (we used rosemary) and salt, to taste. Enjoy with vegetables, toast, crackers, or with salads!

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