Try changing up your favorite hummus recipe with the flavor of beets.
- 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, and continue to blend until smooth. If the mixture is too dense, add water one tablespoon at a time and blend until it reaches the desired consistency. Season with salt and pepper to taste and top with a sprinkle of feta cheese and mint leaves.