Plant KitchenSauces, dressings & dips
Pink Beet Hummus
Ingredients
- 1 pound (.4 kg)red beets (about 2 medium)
- 1 tablespoonplus 1 teaspoon extra-virgin olive oil
- 1 teaspoonHimalayan salt, or more to taste
- 1 cup (165 g)cooked or canned chickpeas, rinsed and drained
- ¼ cup (60 ml)tahini
- 3 tablespoonsfresh lemon juice
- 2 clovesgarlic, roughly chopped
- Freshly ground black pepper
- 1 tablespoonblack and white sesame seeds, for garnish (optional)
Method
- Preheat the oven to 400°F (205°C).
- Scrub the beets, drizzle them with 1 teaspoon of the oil, and sprinkle with a pinch of salt. Arrange them on a baking sheet and roast for 40 to 50 minutes, or until you can easily pierce them with a knife. Allow the beets to cool completely, then use your hands to gently slip off their skins.
- Roughly chop the beets and add them to a food processor along with the chickpeas, tahini, lemon juice, garlic, and a few cracks of pepper. Add ¼ cup (60 ml) of water and process until very smooth, adding more water if you'd like a thinner hummus. Store in the fridge for up to 1 week. Garnish with sesame seeds, if desired.