Beet Hummus

If you're soaking raw chickpeas (instead of opening a can) I recommend soaking in water at least 48 hours. When I was in Morocco a chef their soaks chickpeas for 3 days!

Servings: servings

Calories: 76kcal

Equipment

Food processor

Ingredients

1 medium beet trimmed
15 ounces chickpeas pre-soaked or canned
¼ cup lemon juice
1 tablespoon lemon zest
1 garlic clove peeled and roughly chopped
2 tablespoons tahini the runny kind
2 tablespoons cold water or more as needed
2 tablespoons olive oil

US Customary - Metric

Instructions

Roasted Beet

Preheat your oven to 400℉.
Place the beet in a shallow pan with about ¼ to ½ cup of water. Cover the pan with foil.
Bake for 30 to 45 minutes or until it's tender.
Cool for a few minutes and then peel the skin off and roughly chop it into chunks.

Chickpeas

Boil the chickpeas in water with ¼ teaspoon baking soda for 5 to 10 minutes. This step is optional but it makes for a slightly lighter and smoother hummus.

Hummus

Add the beet to your food processor and process into small bits.
Add the lemon juice, zest, salt, garlic, and tahini to the beets and process until smooth. As the cold water as needed to process and smooth out the hummus.
Drizzle the olive oil in the food processor as it's mixing the hummus.
Adjust the seasoning with salt, pepper, a pinch of cumin, and any other seasonings you'd like to add.
Serve with cut veggies and crackers. I like sprinkling everything bagel seasoning over mine.
Store in the refrigerator for a week or so.

Nutrition