Roasted Beetroot Hummus

Ingredients

• 3 fresh medium beets (about 395 g, the amount doesn’t need to be exact)
• 3 garlic cloves, chopped
• 1 tsp salt
• 1/2 tsp coarsely ground black pepper,
• 1/4 cup olive oil
• 1 1/2 cup or 1 can garbanzo beans, rinsed and drained
• 4 tbsp lemon juice
• 2 tbsp tahini
• 1 1/2 tsp ground cumin
• 1 green chili or 1/2 tsp red chili powder
• Garnish
• Slivered pistachio or sesame seeds or minced fresh parsley

Instructions

1. Preheat oven to 400 degrees.
2. Wrap beets individually in aluminum foil, place them on a baking sheet to make dripping juices easy to clean up.
3. Bake the beets for 45-60 minutes or until tender when pierced with a knife.
4. Remove from oven; unwrap. Submerge in ice cold water to cool faster.
5. Peel and then roughly chop. Put in a food processor along with salt, green chili and garlic. Process until small bits form.
6. Add garbanzo beans, lemon juice, tahini, cumin powder, and black pepper. Process until incorporated, scraping down the sides as needed.
7. With the food processor running, stream the olive oil in through the top tube until you have a thick, and smooth dip (it will be little grainy though but that’s ok).
8. Taste for seasoning, adding more salt, cumin powder or lemon juice if needed.
9. Refrigerate or use immediately. Scoop hummus in a serving bowl or plate, drizzle a little olive oil, sprinkle sesame seeds and pistachios.

Notes