Beet Hummus
Roasted beets blended in with creamy chickpeas to create a pretty (and satisfying) dip for any vessel.
Ingredients
- 2 medium beets
- 1 can chickpeas drained and rinsed
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1/2 tsp salt
- 2 tbsp water
- 2 tbsp fresh rosemary (optional)
Instructions
To Roast Beets
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1. Preheat oven to 375 degrees.
2. After cutting off the top, greeny parts of the beets, wrap each beet in foil and bake directly on oven rack for 30-40 minutes, or until they are able to be sliced by a knife. (Hint: I place a cookie sheet under the rack of beets to catch any drips).
3. After allowing the beets to cool, remove the outer skins from the body and cut into quarters.
To Make the Hummus
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1. Place all chickpeas and the quartered beats into the blender and pulse to combine.
2. Add all of the remaining ingredients (besides the rosemary) and blend for 2 minutes, or until mixture is fully incorporated and creamy. (Hint: You may have to intermittently stop the blender to scrape down the sides).
3. After the mixture is completely combined, pulse in the rosemary to your desired taste.
4. Serve with crackers, veggies, or on toast. Enjoy!