Recipe: Roasted Beet Hummus

Food Photography by Food Photographer Felicia Perretti, New York, ChicagoI know we all love hummus but do you want to kick it up a notch? Use beets! Especially in the cold months where are body needs immune-boosting nutrients, beets are high in vitamin C, and potassium. We had a much earlier recipe posted using the greens of the beets which also are very healthy. So all around it’s a great vegetable to cook with.

This recipe is super easy and not much different than your average hummus recipe with chickpeas. What’s great about hummus is you can really cater it to your specific taste so have fun.

• 2 small roasted beets (peeled)
• 1 15-oz. can (1 3/4 cup) cooked chickpeas, mostly drained
• zest of 1 lemon
• juice of 1/2 a large lemon
• healthy pinch salt and black pepper
• 2 large cloves garlic, minced
• 2 heaping Tbsp tahini
• 1/4 cup extra virgin olive oil

1. Roasted beets:
Preheat oven to 375 degrees F. loosely wrap beets in foil tossed with oil. Cook through for about 45-50 minutes. Let cool then peel and cube.
2. Once your beet is cooled and peeled place it in your food processor. Blend until only small bits remain.
3. Add remaining ingredients except for olive oil and blend until smooth.
4. Drizzle in olive oil as the hummus is mixing.
5. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
6. Will keep in the fridge for up to a week.

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