Roasted Beet Hummus
Have you ever tried Roasted Beet Hummus before? Sweet with a drop-dead color, this dip will be the center of any vegetable platter.
- 2 medium beets
- 1 can chickpeas, rinsed and drained
- 2 Tbsp Tahini
- 3 garlic cloves
- 1 Tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp cumin
- Preheat your oven to 400ºF. Wrap each beet in aluminum foil and roast until tender, about 1 1/2 hours. Remove the beets from the oven and let cool. Unwrap and peel off the skin. Chop into chunks. It doesn't have to be precise since you will be blending them.
- In a food processor add the beets, chickpeas and garlic and blend until smooth, about 1 minute. Add in the tahini, lemon juice, salt, cumin and about 2-3 teaspoons of water to blend. Blend until creamy and smooth, adding more water if needed. Serve.
You an buy pre-roasted beets if you want to make this hummus faster. Serve with carrot sticks or pita chips.