Roasted Red Beet Hummus
Roasted Red Beet Hummus
2-3 cloves garlic, peeled
1 beet, roasted*
1-2 cups garbanzo beans, cooked
2 tablespoons tahini
1 Tbsp extra-virgin olive oil
1 fresh lemon, zest, and juice
1 teaspoon cumin
¼ teaspoon of sea salt
Fresh cracked pepper to taste
Fresh chopped parsley for garnish
Edible flowers for garnish
In a food processor, pulse garlic cloves until minced. Add roasted beets and pulse until finely chopped. Add garbanzo beans, tahini, olive oil, lemon juice, cumin, sea salt, pepper, and blend. Transfer hummus to a serving bowl. Add chopped parsley and edible flowers to serve. Pair with favorite pita and fresh crudité like celery and sugar snap peas.
*Preheat oven to 400°. Wash and trim beets. Place beets on a sheet of aluminum foil and drizzle with olive oil to coat. Fold and seal foil and place on a baking sheet. Roast beets until tender or about 50 minutes –1 hour. Remove from oven and let cool about 20 minutes before peeling with a small paring knife.
