Beet Hummus
Hello, Angels Working on Earth Family!
Get creative with your hummus! Transform it into a delicious and visually stunning dish by adding a garnish of thinly sliced green onions or cooked rice or quinoa. Don’t be afraid to experiment with new combinations and turn a simple snack into a satisfying and exciting meal.
| 1 tablespoon avocado or olive oil (OR extra virgin olive oil) | |
| ½ medium roasted beet | |
| 1 tablespoon balsamic vinegar | |
| 1 15 oz can chickpeas | |
| ½ Cup extra virgin olive oil* | |
| ½ cup white balsamic vinegar | |
| 1 Clove crushed garlic | |
| 1 teaspoon ground mustard 1 pinch of salt | |
| 1 pinch of pepper |
Directions
Start by combining the sauce ingredients in a bowl and let the garlic, mustard, vinegar, olive oil, salt, and pepper marinate while you prepare the hummus.
Preheat the oven to 450 degrees. Peel the beets and slice them into 1/2 inch wedges.
Place the beets into a baking dish and drizzle olive oil over them. Season the beets with salt and pepper.
Bake for 25-30 minutes, or until they are tender. In a food processor or blender, puree the beets, olive oil, and vinegar until smooth.
Drain and rinse the chickpeas in a strainer. In the food processor bowl, combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper. Process the hummus until it becomes smooth, which may take about 5 minutes.
Taste and adjust the seasoning as needed. If the hummus is too thick, blend in more chickpea liquid to make it creamier.
Add the pureed beets to the hummus and blend well.
Finally, garnish with olive oil and pink Himalayan salt.