What’s better than a dish that looks as beautiful as it tastes - and gets its color from the bounty of the earth? I’ve been in love with hummus for a long time, but let’s be honest, it looks a little bland. Luckily, adding some roasted beet elevates traditional hummus to a new taste and presentation plateau. Plus, it's easy breezy to make. Here’s the recipe:
- 1 roasted red beet
- 1 (15-ounce) can chickpeas
- 1 Tablespoon tahini
- 1 teaspoon chopped garlic
- 3 Tablespoons olive oil
- 2-3 Tablespoons fresh lemon juice
- Makes about 2 cups
Trim stem and root from the beet and scrub it clean under running water. Cut into 8 wedges, spray with coconut oil and sprinkle with sea salt.
Roast the beet at 350 for 45 minutes. (I do not remove the skin.) Remove and let cool.
In a food processor, blend the beet wedges until smooth. Add chickpeas, tahini, garlic, olive oil and lemon juice. Blend until smooth. Serve with veggies, crackers, chips or on toast.