1mediumred Beettop removed, peeled and cut into 1-inch pieces
Salt and pepperspinkle of each
For the Hummus
1seasoned roasted beet
115-ounce can (1 1/2 cups)chickpeasdrained and rinsed
1clovesfresh garlicdiced, OR 1/2 teaspoon garlic powder for a milder flavor
1/4teaspoonkosher saltor to taste
1/4teaspoonground black pepperor to taste
How to Roast the beet
Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil.
Combine the beet pieces, 2 tablespoons olive oil, 1 teaspoon (each) garlic and onion powder and a sprinkle of salt and pepper in a mixing bowl; toss to coat the beets.
Place the pan in the preheated oven and roast until the beets are fork tender (estimate: 25-30 minutes). Let the texture of the beet pieces determine whether they are done versus time. A fork should easily be able to penetrate the beets.
Remove from the oven and allow to cool completely before making the hummus.
Making the Beet Hummus
Combine the roasted beet, chickpeas, tahini, garlic and lemon juice to a blender or food processor. Pulse until smooth, around 4 minutes.
With the blender running slowly pour in the olive oil and continue blending until smooth.
Add salt and pepper to taste and blend once more.
Cooking time is an estimate and will vary based on the beet and oven being used. Cook the beet until it's fork tender so it will blend well into the hummus.How to ServeServe items for dipping: crackers, pita crisps or fresh pita bread triangles, sliced vegetables or flat bread.Pro TipsBeets stain so take care when peeling and cutting them. They will stain wood cutting boards and clothing.We don't suggest using canned or steamed beets for this recipe.How to StoreRefrigerator: in an airtight container for up to 5 days.Freezer: in a freezer safe airtight container for up to 6-8 months.