Description
You’ll love dipping into this roasted beet hummus. The vibrant color and flavor imparted from roasted beets are amazing!
Ingredients
- 4 whole Beets, Roasted
- ¼ cups Olive Oil, Plus More To Drizzle On Beets
- 1 can (15 Oz. Size) Great Northern Or Canellini Beans, Drained And Rinsed
- ¼ cups Tahini
- 1 clove Garlic
- 3 Tablespoons Lemon Juice
- ⅛ teaspoons Salt
- ⅛ teaspoons Ground Black Pepper
Preparation
To roast the beets, first preheat your oven to 375ºF. Cut off the tops and bottoms and wash them. Place them on a sheet of aluminum foil and drizzle them with olive oil and sprinkle with a pinch of salt. Fold them in the foil and seal the edges to make a packet. Place the packet in the oven for up to 1 hour, or until they’re tender when poked with a fork (check them after about 30 minutes).
Remove from the oven and allow them to cool to the touch. Peel off the skin with a paring knife (the skin should come off very easily).
Cut the beets in half and place them in a food processor with the other ingredients and blend.
Stop during blending and use a rubber spatula to push down the ingredients toward the bottom of the processor. Continue until smooth and well mixed.
