Beet Hummus


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

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