Roasted beets infuse the hummus with their sweet, earthy character and of course their deep magenta color. The flavor is awesome, but my favorite part has got to be that color - when food is beautiful, it just tastes better.
3 Small Beet
15.5 oz Canned Chickpeas
2 clove Garlic
1 tsp Ground Cumin
1/2 tsp Fine Salt
1 Tbsp Tahini
1/4 cup Olive Oil
to taste Fresh Cilantro
to taste Olive Oil
Pre-heat oven to 425 degrees F (220 degrees C).
Remove greens from Small Beet 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.
Prepare the Canned Chickpeas by pinching each one to remove the outer skin. This step ensures perfectly smooth hummus.
Add the roasted beets to the bowl of the food processor and pulse until finely chopped, stopping to scrape the sides as needed.
Once beets are well chopped, add the chickpeas, Garlic, Lemon, Ground Cumin, Fine Salt and Tahini to the food processor bowl and process until well combined, stopping to scrape the sides as needed.
Last, add the Olive Oil to the food processor and blend until hummus is perfectly smooth.
Spoon hummus into a serving dish, drizzle with a bit of Olive Oil and top off with Fresh Cilantro or parsley. Serve and enjoy!