Take the traditional hummus to the next level by adding roasted beets. The deep, rich flavor of beets gives this hummus a complex flavor that is perfect for dipping with vegetables, tortilla chips, and even spreading on toasted French bread.
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 cup chopped beets, peeled and cut into 1/2-inch cubes
- 3 Tbsp tahini sauce
- 2 Tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1 lemon, juiced
- salt and pepper to taste
- feta cheese, for serving
- pita chips, for serving
- mint leaves, for garnish (optional)
- Preheat oven to 375 degrees F.
In a small mixing bowl, combine the beets with a pinch of salt and pepper and a small dose of extra virgin olive oil. Stir to combine and place on a baking sheet, roast for 30 minutes, flipping the beets one time halfway through cooking. After roasted, set aside until cooled to room temperature.
In a food processor, blend together the chickpeas, beets, tahini, olive oil, garlic and lemon juice. Continue to blend until smooth. If the mixture is too dense, add water one tablespoon at a time and blend until the hummus reaches the desired consistency. Season with salt and pepper to taste and top with a sprinkle of feta cheese and mint leaves, enjoy!
Source: www.buttercupandbourbon.com
