Sunday, May 1, 2011

Roasted Beet Hummus Recipe

So... last year when visiting family in Belgium, I was introduced to beet hummus. Although no recipe was provided, I decided to see if I could remake this lovely pink hummus. Below is my concoction. I hope those of you who try it let me know if it works for you.


1 can chickpeas (a/k/a garbanzo beans)
1/3 cup tahini (add it if you want it- if you don't, skip it)
Juice of 1 lemon (approx 1/4 cup)
4 roasted garlic cloves
1 medium sized beet
cayenne pepper to taste
salt to taste
garlic powder (if the 4 roasted cloves weren't enough)


Peel and then roast beet with garlic in oven- 45 minutes to an hour depending on beet size. After roasting, place chickpeas, tahini, lemon juice, olive oil, garlic in food processor and mix until smooth. Throw in beet (diced) and blend until the consistency matches your preference. Remove mixture from food processor and add salt, cayenne and garlic powder to taste.

Serve with tortilla chips or pita bread. Enjoy!