Roasted Beet Hummus
 
 
Yield: about 2 cups
Ingredients
  • 1 beet, scrubbed clean and stem removed
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 clove garlic
  • ⅓ cup tahini
  • ⅓ cup olive oil
  • Juice and zest from 1 lemon
  • ¼ teaspoon salt
Directions
  1. Preheat the oven to 400 degrees F. Take a piece of foil large enough to wrap and cover the beet. Peel the beet, but be careful - beet juices stain, including your fingers! If you would rather peel the beet after cooking, see the recipe not. Place the beet in the middle of the foil and very lightly drizzle with olive oil then lightly season with salt. Wrap the foil around the beet to create a little packet that is fully sealed. Place the beet on a baking sheet or pan (you might want to put foil on that, too) in case your packet falls over in the oven and beet juice leaks out. Roast the beet for 45 minutes, or until tender. You might need to roast for longer if the beet is very large. Let cool slightly - carefully cutting into the beet will help it cool.
  2. If you haven’t already, cut the beet into quarters or large chunks. Put the cut beet, chickpeas, garlic, tahini, olive oil, lemon juice, lemon zest and salt in a food processor. Blend or pulse until smooth. Taste and adjust salt if needed.
Notes
There is not a big flavor difference whether you roast the beet with the skin on or peeled. I prefer to peel mine ahead of time so I can use it as soon as it’s done instead of waiting for it to be cool enough to handle to peel. If you want to peel yours after roasting, when it’s cooked and cool enough to handle, peel the beet by rubbing it with your hands and fingers under running water.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/09/28/roasted-beet-hummus/