BEET HUMMUS

BEET HUMMUS

Ingredients

• 3 small or 2 medium roasted beets
• (1) 15oz can chickpeas, with skins removed
• 2 cloves of garlic, chopped
• juice of 1/2 lemon
• 1 tsp ground cumin
• 1/2 tsp fine grain salt
• 1 tbsp tahini
• 1/4 cup olive oil
• cilantro or parsley for garnish 
• olive oil for garnish

Instructions

ROASTED BEETS:
• Pre-heat oven to 425f
• Remove greens from fresh beets and rinse each beet with water 
• Wrap prepared beets in an aluminum foil pocket
• Roast for 45 min - 1 hour depending on size of beets
• Remove from oven and let cool - peel beets once they are cool

FOR THE HUMMUS:
• Prepare the chickpeas by pinching each one to remove the outer skin (this step ensures perfectly smooth hummus)
• Add the roasted beets to the bowl of the food processor and pulse until finely chopped, stopping to scrape the sides as needed
• Once beets are well chopped, add the chickpeas, garlic, lemon juice, cumin, salt, and tahini to the food processor bowl and process until well combined, stopping to scrape the sides as needed
• Last, add the olive oil to the food processor and blend until hummus is perfectly smooth
• Spoon hummus into a serving dish, drizzle with a bit of olive oil and top off with fresh cilantro or parsley.

SERVE WITH AVOCADO SLICES ON BREAD FOR TARTINE