1 small roasted beet (roast 2 hours ahead of time)
1 15 oz. can (1¾ cups) cooked chickpeas, mostly drained
zest of 1 large lemon
juice of 1/2 a large lemon
healthy pinches of salt and black pepper
2 large cloves garlic, minced (or less, to taste)
2 heaping Tbsp tahini
1/4 cup extra virgin olive oil
Scrub a small-ish beet well, and remove the 2 ends. Place on aluminum foil, drizzle with olive oil, and wrap the beet up. Roast at 375 for 1 hour. Cool to room temperature.
- Once your beet is cooled and peeled, quarter it and place it in your blender or 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 some water.
To serve, garnish with parsley or cilantro and surround with raw veggies or Late July chips! Will keep in the fridge for up to a week.
Submitted by Marie, adapted from minimalistbaker.com