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Roasted Beet Hummus

Our hummus gets its beautiful color and earthy flavor from roasted beets. Serve this gorgeous dip with veggies and warm pita bread.
Course: Appetizer
Servings: 3 cups

Ingredients

  • 2 med. beets trimmed and scrubbed
  • 1 (15.5 oz) can chickpeas drained and rinsed
  • 1/4 c. tahini paste
  • 3 cloves garlic minced
  • 3 T. lemon juice
  • 1/2 tsp. ground cumin
  • 1/2 tsp. sea salt
  • 2-3 T. olive oil
  • Warm Pita bread for serving
  • Assorted veggies for serving

Instructions

  • Preheat oven to 425 degrees.
  • Trim the leaves off the beets leaving a bit of the stem; clean and scrub well. Wrap each beet individually in foil and roast on a baking sheet in the oven for 1 hour. Allow to cool completely.
  • Once the beets have cooled, run them under cold water and slip off the skins. Give the beets rough chop.
  • Add all of the ingredients to the bowl of a food processor, except for the oil; puree for 1 to 2 minutes. Scrape the sides and continue processing for an additional 30 seconds. Slowly drizzle in olive oil while the food processor is running, adding more as needed, until smooth.
  • Serve hummus in a bowl with veggies and warm pita bread for dipping, Enjoy!