Description
Check out this creamiest of creamy Creamy Roasted Beet Hummus!
Ingredients
Scale
- 2 medium beets
- 3 plump garlic cloves
- 1/2 cup olive oil, divided
- 2 cups peeled chick peas
- 1/4 cup tahini
- juice of 1/2 lemon
- 1/2 tsp. red pepper flakes
- Kosher salt and freshly ground pepper
- 1/3 cup of water
- 1 Tbsp. black sesame seeds
Instructions
- Preheat the oven to 425 F.
- Place the beets and garlic on a large piece of tin foil, drizzle with 2 Tbsp. olive oil and wrap.
- Place beets on a baking sheet and roast for about an hour until beets are fork tender.
- Allow the beets to cool then remove the skins from the beets and garlic. Set aside.
- To the bowl of a food processor, add the peeled chickpeas, tahini, crushed red pepper flakes, lemon juice, salt and pepper.
- Puree the mixture until smooth, scraping the sides as you go.
- Add 1/3 cup of water and continue to process until smooth.
- Add the roasted beets and garlic.
- With the machine still running, add 1/3 cup of olive oil until smooth and creamy.
- Taste and season as you go.
- To serve, sprinkle sesame seeds and a drizzle of olive oil.
- Serve with crostini, your favorite crackers or fresh vegetables.