Beet Humus
Dish Info
Ingredients
4-5 oz beet
3+ cloves roast garlic
15 oz can chickpeas, drained and reserve 1 oz - 2 oz chickpea liquid
1 lemon zested and juiced (use as much juice as you like)
2 oz / ¼ cup Tahini
2 oz / ¼ olive oil \
1 tsp salt
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: Add the chickpea, roast beet, roast garlic, tahini, lemon juice, lemon zest, and ½ oz chickpea juice into a food processor and purée.
Step 2: With the motor running, slowly drizzle in the olive oil and blend until smooth.
Step 3: If the hummus looks too thick, add ½ oz chickpea juice at a time until you reach a smooth dip-able consistency.
Step 4: Seasoning: Start with ½ tsp salt and taste. Adjust seasoning by adding more salt, olive oil, lemon juice, and garlic, as needed. We like ours with extra roast garlic and lemon!
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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