Roasted Beet Hummus

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INGREDIENTS

  • 1/2 pound beets (about 3 medium sized beets), scrubbed clean, cooked, peeled, and cubed*

  • 2 Tbsp tahini

  • 1 can of chickpeas (15 oz) drained and rinsed

  • 4 Tbsp lemon juice

  • 1/4 cup olive oil plus more for drizzle

  • 2 cloves garlic, chopped

  • 1 Tbsp ground cumin

  • 1 Tbsp lemon zest (zest from approx. 2 lemons)

  • Generous pinch of sea salt or Kosher salt

  • fresh ground pepper to taste

    • INSTRUCTIONS

      Preheat oven to 450 degrees. Trim stems and roots from beets. Place on foil, drizzle with olive oil, and sprinkle with salt and pepper. Close foil into a packet. Transfer to the oven, and roast until tender, about 1 hour. Remove from oven; let cool slightly, and then remove skins with paper towels.

      Place all ingredients in a food processor or blender. Blend until smooth. Add up to a tablespoon of water at a time if too thick. Taste and add more lemon, salt, pepper if need. Top with smoked paprika and herbs (parsley, mint, cilantro, and or thyme). Serve immediately with pita bread, chips, grilled bread, seasonal vegetables. Store in the fridge in airtight container for up to 5 days.

Serves: 6 Prep time: 10 minutes Cook time: 1 hour 10 minutes

Brent Pennington