Pretty and pink! Basic hummus goes scrumptious and scarlet with roasted beets whirred into the mix.
Ingredients
2medium beetsabout 1 pound total, greens removed and scrubbed clean
115-ounce can garbanzo beans (aka chickpeas) drained, but reserve the liquid
1/3cuptahini
2medium cloves garlic
3tablespoonslemon juice
1/2teaspooncumin
1/2teaspoonkosher salt plus more to tasteI usually use about 1 teaspoon total
Olive oil for drizzling on topif desired
Instructions
Preheat oven to 375 degrees Fahrenheit.
Place each beet on a square of foil and wrap well. Set on a small baking sheet and bake until easily pierced with a fork, 20-30 minutes. Remove from oven and let sit until cool enough to handle. Using your hands, slip off the outer layer of beet, or use a carrot peeler. Cut into quarters and add to the pitcher of a blender along with the garbanzo beans, tahini, garlic, lemon juice, cumin, and 1/2 teaspoon salt.
Pulse until pureed, adding bean liquid as needed to get things moving, and puree until completely smooth.
Transfer to a serving bowl and drizzle with olive oil if desired. Serve with pitas and/or veggies.