Roasted Beet Hummus

Ingredients

1-2 small beets OR 1 large beet, peeled and chopped into 2-inch chunks

2 garlic cloves, peeled and minced

1 lemon, zested and juiced

1 (15 oz.) can chickpeas, rinsed and drained (or 1¾ cup cooked chickpeas)

2 heaping tbsp. tahini

¼ cup extra virgin olive oil, plus a little extra for roasting the beets

½ tsp. ground cumin

½ tsp. salt, more to taste

¼ tsp. ground black pepper

¼-½ cup water (optional)

Directions

Preheat the oven to 400ºF.

Remove leaves from the beets and rinse them. Then peel and chop them into 2-inch chunks.

Place the beets on a foil-lined baking sheet and drizzle with 1 tbsp. of oil. Wrap the foil over the beets, then roast in the oven for about 45 minutes to 1 hour, until tender and easily pierced by a fork.

While the beets are roasting, peel and mince the garlic cloves.

Use a microplane to zest the lemon. Then juice the lemon and set both the zest and juice aside for later.

Remove the beets from the oven and allow to cool.

Put the roasted beets into a food processor and blend for about one minute.

Add in garlic, reserved lemon juice, zest, chickpeas, tahini, olive oil, cumin, salt and black pepper.

Blend until smooth. Add water and blend more for a smoother texture.

Notes

Beets that have been stored for a longer time should be peeled, but fresh beets have thinner skin and can be roasted without peeling.

Serve with Homemade Crackers or pita chips.

https://www.freshfarm.org/recipes/roasted-beet-hummus