Beet Humus
Ingredients
1 medium beet (about 100g / 4-5 oz), roasted or boiled
2-3 cloves roast garlic
1 can (15 oz) chickpeas (400g, drained weight about 240g / 8.5 oz) reserve 1 oz - 2 oz chickpea liquid or use water
2 tbsp tahini (30g / 1 oz)
2 tbsp lemon juice (30ml / 1 fl oz)
2 tbsp olive oil (30ml / 1 fl oz)
½ tsp salt (2g / 0.07 oz, adjust to taste)
2–3 tbsp water (30–45ml / 1–1.5 fl oz, as needed for consistency)
Black Pepper (Optional)
Roasting Instructions
Preheat oven to 400 °
Roast beet: Remove beet greens and wash the beet thoroughly to remove dirt and debris. Then lightly oil the beet with olive oil and wrap in foil for roasting.
Roast for approximately 50-60 minutes until fork tender. Once cooled, remove and discard the beet skin.
Roast garlic: using one whole garlic head, cut 1/4 from the top of the cloves to expose the individual cloves of garlic. Place the garlic head on a piece of foil and drizzle a couple of teaspoons of olive oil over the exposed garlic cloves, close the foil, and roast.
Roast the head of garlic for 30-40 minutes, or until the cloves are lightly browned and soft when pressed. Let cool.
Hummus Instructions
Step 1: Blend In a food processor, combine the beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth.
Step 2: Add reserved chickpea liquid or water, one tablespoon at a time, until creamy.
Step 3: Adjust seasoning if needed, then transfer to a bowl. Drizzle with olive oil and sprinkle with sesame seeds or fresh herbs if desired.
Serve:
🌈 follow the rainbow! Carrots, celery, Persian cucumbers, pita chips etc!
Remaining roast garlic: use the remaining cloves as a spread, in pasta sauce, it’s delicious!
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