Recently I started making homemade hummus for my husband to use as a sandwich spread.
I’m not a HUGE fan of hummus, but after making this recipe.. my taste buds have been forever changed.
Roasted Beet Hummus
1 small roasted beet (see roasting instructions at the bottom of recipe)
1 15 oz. can (1¾ cup) cooked chickpeas, drained
1 TBSP lemon juice (you may need more so keep it out)
Salt and Pepper to taste
2 large cloves garlic, minced
2 Big TBSP’s of Tahini
¼ cup extra virgin olive oil
Make sure your beet is peeled and quartered.
Place it in your food processor. Blend until only small bits remain. (It will look REALLY pretty)
Add the rest of the ingredients except for the olive oil.
Blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding salt, pepper, more lemon juice or olive oil if needed.
Place in airtight container and keep in fridge in between uses.
The hummus should last about a week.
Roasting a Beet
Make sure beets are clean and free of dirt or debris.
Preheat oven to 375 degrees F.
Coat beets lightly with oil.
Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.