Name: Beet Hummus Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 16.0
Cuisine: Vegan
Ingredients: 2 medium beets, scrubbed (about 3 or 12 oz total); 5 cloves garlic, unpeeled; 1 1/2 teaspoons extra virgin olive oil; 1 15 ounce can chickpeas, 15.5 oz, drained; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1/3 cup extra virgin olive oil; kosher salt, to taste; black pepper, to taste

Beet Hummus Recipe

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20 m 1 h 16 Servings

Ingredients

roasted beets:

2 medium Beets, scrubbed (about 3 or 12 oz total)
5 cloves Garlic, unpeeled
1 1/2 teaspoons Extra Virgin Olive Oil

hummus:

1 15 ounce can Chickpeas, 15.5 oz, drained
1 tablespoon Lemon Juice
1 teaspoon Lemon Zest
1/3 cup Extra Virgin Olive Oil
Kosher Salt, to taste
Black Pepper, to taste

Directions

Preheat oven to 425°F.
Place beets and garlic cloves on a 12 inch square piece of aluminum foil and drizzle with 1 1/2 teaspoons of olive oil. Fold foil around the beets and garlic to create an enclosed pouch.
Place pouch on a rimmed baking sheet and roast for 45-60 minutes or until beets and garlic are tender and fragrant. Allow beets to cool about 15 minutes.
Remove skin from beets and garlic cloves and place peeled beets and garlic in the bowl of a food processor.
Add chickpeas, lemon juice and lemon zest and process mixture until it's evenly textured.
With food processor running, drizzle in olive oil and process until almost smooth.
Season with salt and pepper and process until incorporated.

Notes

Use a paper towel to rub skin off of beets and to prevent staining your hands.
Serve hummus with a variety of veggies and pita crisps.