Roasted Beet Hummus
Ingredients
1 Small Roasted Beet
15-oz Can of Cooked Chickpeas
1 Large Lemon, zested
½ Large Lemon, juiced
1 Pinch of Salt
Ground Black Pepper to taste
2 Large Garlic Cloves, minced
2 Tbsp Tahini
¼ Cup Extra Virgin Olive Oil
Steps
1) Preheat oven to 375°F. Trim the stem and root ends from the beet, then scrub well under running water.
2) Wrap the beet in foil, drizzle with a little olive or avocado oil, and seal tightly. Roast for about 1 hour, or until a knife slides in easily. Cool to room temperature in a bowl (to catch juices), then peel.
3) Cut the beet into quarters and place in a food processor. Blend until finely chopped.
4) Add the chickpeas, lemon zest, lemon juice, salt, pepper, garlic, and tahini. Process until smooth.
5) With the processor running, slowly drizzle in the olive oil until fully incorporated.
6) Taste and adjust, add more lemon juice, salt, or olive oil to balance flavor. If the hummus is too thick, blend in a splash of water until creamy.
7) Store in an airtight container in the refrigerator for up to 1 week.
