Roasted Beet Hummus

Servings: 6

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Ingredients

• 3 medium-sized beets, washed and trimmed
• 2 tbsp extra virgin olive oil
• 1 can (15 oz) chickpeas, rinsed and drained
• 2 cloves garlic, minced
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 2 tbsp water, or as needed to adjust consistency
• Optional: Fresh parsley or dill for garnish

Instructions

1. Roast the Beets: Preheat the oven to 375°F (190°C). Wrap each beet in aluminum foil and place on a baking sheet. Bake in the preheated oven for about 45-50 minutes, or until beets are tender and can be pierced with a fork. Remove from oven and let them cool.
2. Peel and Chop: Once the beets are cool enough to handle, peel off the skin using a paper towel or your fingers. Roughly chop the beets into smaller pieces.
3. Blend: In a food processor, combine the roasted beets, chickpeas, garlic, tahini, lemon juice, cumin, and sea salt. Blend until smooth. If the hummus is too thick, add water one tablespoon at a time until you reach the desired consistency.
4. Serve: Transfer the hummus to a bowl, drizzle with a bit more olive oil, and garnish with fresh parsley or dill if desired. Serve with pita bread, fresh veggies, or as a spread on sandwiches.

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