Roasted Beet Hummus

Bring some colour to a snack time favourite with beets! Makes a great dip for veggies and crackers, or spread on a pita, wrap, or sandwich!

Difficulty

Beginner

Yield

Serves 4-6

Ingredients

1 medium red beet1 ^3/4 cups (1 15oz. can) cooked chickpeas, drained and rinsed1 lemon 2-3 cloves garlic 2-3 tablespoons tahini1/4 cup olive oil Ice water Black pepper to taste Salt to taste

Equipment

Food processorAluminum foilBaking sheetMeasuring spoonsCutting boardParing knifeDish towelTasting spoons

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 350°F and wrap the beet in aluminum foil, or place in a roasting pan and cover with foil.

Measure out the tahini, olive oil and chickpeas and cut the lemon in half.

Roast the beet in the oven for 30 – 45 minutes, until soft when pierced with a knife. Allow the beet to cool fully before peeling off the skin. This step can be done 1 – 2 days ahead.

Add all ingredients to a food processor, except the oil. Pulse 5 – 10 times, or until everything has started to break up. Turn on the processor and allow it to blend for 3 – 5 minutes. Drizzle in the olive oil while hummus is blending. If the mixture is still too thick, slowly add some cold water while the machine is running until desired consistency is reached.

Taste hummus for seasoning, adjusting with salt and lemon juice as needed.