One of my favorite recipes that I make on repeat, especially for my friends, family, and a great party pleaser!
Ingredients:
1 small roasted beet ( instructions below)
1 15-oz. can cooked chickpeas (mostly drained )
1 large Zested lemon
1/2 large lemon (juiced)
1 lg pinch salt and black pepper
2 large cloves garlic minced or microplaned
1 Tbsp of creamy tahini
• 1/4 cup extra virgin olive oil
To prepare roasted beet:
Preheat oven to 375 degrees F
Trim off the stem and most of the root from the beet and scrub it underwater.
Wrap beet in foil, drizzle on a bit of olive or avocado oil, wrap tightly, (place the small package on a small sheet pan to catch any drippings) and roast for one hour. It should be tender and soft enough for a knife to go through.
Open carefully the foil package in the sink . Take the beet and run cold water over it as you peel off the skin with your hands. It will be hot so be careful, but I find peeling the skin off while the beets are warm is the easiest.
Set in the fridge (in a bowl to catch juice) to cool to room temperature.
Instructions:
Once your beet has cooled and is peeled, quarter it and place it in your food processor and blend / pulse until only small bits remain (scrap down sides during this process)
Add remaining ingredients except for olive oil and blend until smooth.
Drizzle in olive oil slowly from above as the hummus is mixing. Scraping down sides as needed.
Taste and adjust, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
I like it a bit on the thicker side!
Will keep in the fridge for up to 5-7 days! ………….enjoy xoxoxo