Roasted Beet Hummus

Serves: Eight | Prep: 10 min | Cook: 60 min

Ingredients:

Roasted Beet Hummus:
1 whole beet
1 14oz can chickpeas, drained, but reserve 1/4 cup liquid
2 garlic cloves, crushed
2 tsp lemon zest
2 Tbsp freshly squeezed lemon juice
2 Tbsp tahini
1/2 tsp salt
2 Tbsp extra virgin olive oil
Fresh parsley for garnish

Directions:
Preheat the oven to 375F/190C.

Scrub and clean the beet, removing the stem and most of the root. Drizzle it with a little olive oil, then wrap it in foil or place it in a garlic roaster and roast for about 1 hour, until knife tender. Once cooled, roughly chop the beet.

In a food processor fitted with a steel blade, add the roasted beet, garlic, chickpeas, 1/4 cup liquid, lemon zest, lemon juice, tahini, and salt. Pulse for 30–60 seconds, then with the motor running, drizzle in the oil a little at a time until the desired consistency is reached. Transfer to a serving bowl and garnish with parsley and a drizzle of olive oil.

Serve with Homemade Pita Chips.

More Delicious Recipes:
Roasted Garlic Hummus
Pickled Beets
Balsamic Roasted Beets
Roasted Beet Salad with Goat Cheese, Walnuts, and Dried Cranberries
Hot Corn Dip
Salmon Gravlax with Lemon Creme Fraiche

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