Garlicky Beet Hummus
Garlicky Beet Hummus
Can you even with that color?! Adding beets to hummus is as much a delight for the eyes as it is the tastebuds. We adore this recipe and surrounding it with the garden’s bounty makes a fabulous and fancy looking appetizer or easy shared dinner.
This hummus is easy to meal prep because the beets and garlic can be roasted together ahead of time.
Prep Time: 5 minutes | Cook Time: 1 hour | Total Time: 1 hour, 5 minutes
Yields: about 2 cups
INGREDIENTS:
2 teaspoons avocado oil, divided
2 medium-sized beets, washed and trimmed
1 bulb of garlic (we love Burque or Nootka Rose here)* see note below if fresh garlic is not in season
1 1/2 cups cooked chickpeas (or 1 15oz. can, drained and rinsed)
2 heaping tablespoons tahini
1 tablespoon freshly squeezed lemon juice
1 teaspoon Herb Garden Salt
1/2 teaspoon cumin
INSTRUCTIONS:
Preheat oven to 400 degrees. Coat beets with one teaspoon of oil and place in a small casserole dish with a lid.
Cut 1/4” or so off the top of the garlic bulb, enough to expose the clove tips. Coat cut end in remaining one teaspoon of oil, wrap in a square of parchment paper, and place in casserole dish with beets.
Bake for about 40 minutes and then check the garlic. If it is roasted enough to your liking (timing depends on the size of the bulb), remove it from the casserole dish and set aside. Continue to cook beets for another twenty minutes, or until beets are done. Medium beets usually take about an hour total to bake, so larger beets may take longer and smaller beets won’t take as long to soften.
Once beets have cooled enough to handle, peel and quarter them. Add beets to a food processor. Squeeze the roasted garlic cloves into the food processor, then add the remaining ingredients.
Process on high, stopping to scape down the sides as necessary to fully incorporate. Add a touch of water to thin to desired consistency.
NOTE:
If fresh garlic is not in season, simply omit it and add 1-2 teaspoons Roasted Garlic Powder instead.