Roasted Beet Hummus
AuthorSydney PennerThis is a favourite in our house. If you use red beets, the hummus will be an incredible pink.
We adapted this from an online recipe, but our link to it is no longer active so I'm not sure who created the original version.
2 small beets (or one medium one)
2 garlic cloves, minced (for a more mellow flavour, use roasted garlic)
¼ cup tahini (find a good one if you can)
zest and juice of one lemon
1 tsp ground cumin
½ tsp salt (or more to taste)
¼ cup olive oil (or more if needed to get the right consistency)
1
Put all ingredients other than chickpeas and olive oil into a food processor or blender. Pulse until well blended.
2
Add chickpeas and olive oil. Pulse until desired consistency is reached. Add more olive oil if thinner consistency is needed.
Ingredients
2 small beets (or one medium one)
2 garlic cloves, minced (for a more mellow flavour, use roasted garlic)
¼ cup tahini (find a good one if you can)
zest and juice of one lemon
1 tsp ground cumin
½ tsp salt (or more to taste)
¼ cup olive oil (or more if needed to get the right consistency)
Directions
1
Put all ingredients other than chickpeas and olive oil into a food processor or blender. Pulse until well blended.
2
Add chickpeas and olive oil. Pulse until desired consistency is reached. Add more olive oil if thinner consistency is needed.
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