Roasted Beet & Garlic Hummus
The prettiest hummus you ever did see. Roasted Beet & Garlic Hummus is so creamy and deliciously addictive.
- 2 15 oz cans of chickpeas or 3 cups drained and rinsed
- 1 large beet peeled
- 1 head of garlic
- 3 tbsp olive oil
- 5-6 tbs tahini
- juice of half a lemon
- salt to taste
Preheat your oven to 400°
Cut a bit off the top of your garlic head to expose the cloves. About 1/4 inch. Place them on a sheet of foil and drizzle some olive oil and a pinch of salt and pepper on top. Wrap them and place them onto a sheet pan. Roast for 45-60 minutes. Or until fork tender.
While they're roasting, take your drained and rinsed chickpeas and place them in some boiling water. Just enough to cover them. Boil for 15-20 minutes to further soften. Drain and set aside.
In a food processor, add chickpeas, roasted beet and squeeze the end of the garlic to remove the cloves. They will be very soft. Add in the rest of the ingredients and pulse until a smooth hummus forms. Serve on a plate and top with some olive oil, herbs and your favorite spices. Enjoy with a side of crisp veggies or pita chips!