Roasted Beet Hummus
1 small roasted beet
1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
zest of one large lemon
juice of half a large lemon
healthy pinch salt and black pepper
2 large cloves garlic, minced
2 heaping Tbsp tahini
1/4 cup extra virgin olive oil
TO ROAST BEET(S): Preheat oven to 375°F, remove the stem and most of the leaves, leaving 2 inches, and scrub and wash them underwater until clean.
Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Put in a bowl with cold water to cool to room temperature. Peel the beets with your hands once they are cooled.
FOR THE HUMMUS
Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
Add remaining ingredients except for olive oil and blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
Will keep in the fridge for up to a week.
Pairs Well With
FEATURING: Beet and garlic.
Super creamy roasted beet hummus that is colourful and completely delectable!