Roasted beets give this hummus from Eat Clean, Play Dirty an eye-catching hue and a depth of flavor that will have you leaving plain old hummus on the store shelf.
What you need:
2 medium red beets, washed and scrubbed
1 tablespoon plus 1 teaspoon olive oil
1 teaspoon salt
1 cup chickpeas, rinsed and drained
¼ cup tahini
3 tablespoons lemon juice
2 cloves garlic
¼ teaspoon ground black pepper
¼ cup water
1 tablespoon black and white sesame seeds, for garnish
What you do:
- Preheat oven to 400 degrees. Drizzle beets with 1 teaspoon oil, and sprinkle with ¼ teaspoon salt. Arrange on a baking sheet and roast for 45 minutes, or until easily pierced with a knife. Allow beets to cool completely, then use your hands to gently slip off skins.
- Roughly chop beets and add to a food processor along with chickpeas, tahini, lemon juice, garlic, and pepper. Add ¼ cup water and process until very smooth, adding more water for a thinner consistency. Garnish with sesame seeds and store in fridge for up to 1 week.