Roasted Beet Hummus

A delightful hummus to cook with kids because it turns bright pink!

Ingredients:

1-2 small beets OR 1 large beet, leaves removed and roughly chopped

2 garlic cloves

1 lemon

1 15 oz. can chickpeas, rinsed and drained (or 1 3/4 cup cooked chickpeas)

2 heaping tbsp. tahini

1/4 cup extra virgin olive oil, plus a little extra for roasting the beets

1/2 tsp. cumin

Salt to taste

Black pepper to taste

Water (optional)

Equipment:

Oven

Baking sheet OR casserole dish

Kitchen knife

Cutting board

Microplane (optional)

Food processor

Ingredients:

1-2 small beets OR 1 large beet, leaves removed and roughly chopped

2 garlic cloves

1 lemon

1 15 oz. can chickpeas, rinsed and drained (or 1 3/4 cup cooked chickpeas)

2 heaping tbsp. tahini

1/4 cup extra virgin olive oil, plus a little extra for roasting the beets

1/2 tsp. cumin

Salt to taste

Black pepper to taste

Water (optional)

Equipment:

Oven

Baking sheet OR casserole dish

Kitchen knife

Cutting board

Microplane (optional)

Food processor

Directions:

  1. Preheat the oven to 400ºF.
  2. Remove leaves from beets and rinse them. If using 1 large beet, then roughly chop or quarter it.
  3. Place the beets on a baking sheet and drizzle the beets with a splash of oil, then roast in the oven for about 45 minutes to 1 hour, until tender and easily pierced by a fork.
  4. While the beets are roasting in the oven, mince the garlic cloves.
  5. Use a microplane to zest the lemon. Then juice the lemon and set both the zest and juice aside for later.
  6. Remove the beets from the oven and allow to cool. When cool enough to handle, peel off the skin and chop into small chunks.
  7. Put the roasted beet into a food processor and blend for about one minute.
  8. Add in chickpeas, tahini, cumin, garlic, reserved lemon juice, and a few pinches of salt and freshly ground pepper to taste. Add lemon zest to taste.
  9. Blend until smooth and, with the blender running, drizzle in the olive oil. Blend until fully combined. If the hummus is too thick, add in a few teaspoons of water and blend.

Note:

This delicious hummus is great as a dip for veggies and pita chips or as a spread on sandwiches. It can be stored in the fridge for up to one week.