Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Remove greens from
Beets (3)
and rinse each beet with water. Wrap prepared beets in an aluminum foil pocket. Roast for 45 minutes to 1 hour depending on size of beets. Remove from oven and let cool. Peel beets when cooled.
Step 3
Prepare the
Chickpeas (1 can)
by pinching each one to remove the outer skin. This step ensures a perfectly smooth hummus.
Step 4
Add the roasted beets to the bowl of the food processor and pulse until finely chopped, stopping to scrape the sides as needed.
Step 5
Once beets are well chopped, add the chickpeas,
Garlic (2 cloves)
, juice from the
Lemon (1/2)
,
Ground Cumin (2 g)
,
Fine Salt (3 g)
and
Tahini (15 g)
to the food processor bowl and process until well combined, stopping to scrape the sides as needed.
Step 6
Last, add the
Olive Oil (60 mL)
to the food processor and blend until hummus is perfectly smooth.
Step 7
Spoon hummus into a serving dish, drizzle with a bit of Olive Oil and top off with
Fresh Cilantro (to taste)
or parsley. I served my spread on toast with some avocado!
