24 August, 2020
Roasted Beetroot Hummus
If you’re a fan of hummus you have to try this Beetroot Hummus. I usually stick to traditional Hummus, but I picked up this lovely bunch of beets at the Farmers Market and since my kids won’t eat beets any other way Roasted Beetroot Hummus it is!
*Careful when working with beets because they will stain anything and everything they come in contact with!
Ingredients:
- A bunch of Beets about 1lb
- 1 can chickpeas, drained (reserve can liquid)
- 1 Tbsp Tahini
- 1/4 cup extra virgin olive oil
- 3 garlic cloves
- juice of 1 lemon about 1/4 cup
- 1 Tbsp cumin
- 1 tsp onion powder
- salt and pepper to taste
Instructions:
Wash the beets well and cut off the tops and stems. In foil, drizzle with a little olive oil and give them a sprinkle of salt and pepper. Roast this foil packet at 425° for about 45 minutes to 1 hour. Set aside to cool. Once cool enough to touch (I used gloves) carefully peel the skins away and cut them into quarters.
Place the roasted beets, chickpeas, Tahini, onion powder, cumin and lemon juice in the bowl of your food processor (all of the ingredients, except for the oil and reserved can liquid) and give it a few good whirls to process it. With the machine running drizzle in the olive oil, and then add in reserved can liquid just until you reach desired consistency. (it’s a personal preference, I usually wind up adding about 1/2 cup to make it creamy). Add salt and pepper to taste.
