I am crazy about roasted beets and fall is the perfect time to bring those veggies to the table. I was intrigued when my friend told me about this tasty hummus recipe. Not only does it look beautiful, but it is also delicious. Roasting the beets add some time to your traditional hummus recipe but you will thank us.
5 beets smallsized, peeled and chopped
3 cups cooked chickpeas
3 T tahini
2-4 cloves of garlic
1/3 cup olive oil
1/2 t kosher salt (to taste)
1/2 t cumin
sesame seeds, toasted
Preheat oven to 400 degrees.
Peel and cube beets, toss with olive oil and place on a lined cookie sheet. I suggest doing double the beets so you have some for salad. Set one head of garlic unpeeled on the sheet. Bake in the oven for 1 hour or until the beets are soft and tender.
Place beets into a food processor. Break open garlic and squeeze 3 cloves of garlic into the beets. Add chickpeas and blend the mixture for one minute.
Add the zest and juice of the lemon, tahini, salt, cumin, olive oil and blend until creamy.
If it is too thick add a bit of water until you have the desired consistency.
Turn into a bowl and drizzle with more olive oil and top with parsley and toasted sesame seeds.
Perfect with cut up veggies, crackers or chips.