Roasted Beet Hummus

November 18 2019

How about a bright, gorgeous hummus to make your party festive! This hummus is reminiscent of a beet borscht (that I refused to even try when I was a child and my Bubbe would serve it!) in color and has all the wonderful flavors of hummus: tahini, garlic, lemon, and cumin.

Give it a try! This pretty little dish can't help but be noticed!!

Roasted Beet Hummus

Makes 1 1/2 cups

Total Time: 1 hour 15 minutes

For the Roasted Beets: 3 medium-size red beets 2 tbsps olive oil ½ tsp Kosher salt For the Beet Hummus: 1 cup cooked chickpeas 2 cloves of garlic, peeled and minced 2 tbsps lemon juice, freshly squeezed 1/2 tsp ground cumin ¾ tsp Kosher salt ¼ tsp black pepper 2 tbsps tahini (sesame paste) 1/4 cup olive oil For garnishing: Handful of Sprouted greens olive oil for drizzle To Roast the beets: Pre-heat oven to 400°F. Remove and discard greens from fresh beets and rinse under running cold water. Place beets on a sheet of aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper. Wrap loosely and roast for 40-50 minutes. Peel under running cold water when it is cool enough to handle. To make the hummus: Place all ingredients in the bowl of a food processor and process until smooth, scraping the sides of the bowl a few times to ensure even mixing. Drizzle with olive oil and garnish with sprouts. Serve.