For a winning party or potluck dip you cannot BEET this recipe.
It’s a nice departure from the usual Mediterranean style hummus we’ve come to love. Super creamy and flavorful. Full of vitamins and minerals. Perfect with pita or veggies. I made it twice in one month to rave reviews (unless they lied but I doubt it).
It’s also very simple to make. Once you have a roasted beet it’s a matter of throwing everything into a food processor or blender and whisking away. You might want to roast more than one beet (to use the others in salads, etc.) because that takes the longest time.
- 1 small roasted beet
- 1 15-oz. can (1 3/4 cup) cooked chickpeas, mostly drained
- zest of 1 large lemon
- juice of 1/2 a large lemon
- healthy pinch salt and black pepper
- 2 large cloves garlic, minced
- 2 heaping Tbsp tahini
- 1/4 cup extra virgin olive oil
- Preheat oven to 375 degrees F (190 C), remove the stem and most of the root from beet, and scrub and wash it under running water until clean. Drizzle on a bit of canola or olive oil, wrap tightly in foil, and roast for one hour or until a knife inserted falls out without resistance and is tender (similar to a baked potato). Let cool to room temperature.
- Once your beet is cooled and peeled, quarter it and place it in your 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 a bit of water.
- Will keep in the fridge for up to a week.
But it won’t last one week because you’ll eat it up before then.