Saturday, July 13, 2013

Hummus with Roasted Beets

Hummus is an easy favorite dip made with chickpeas, olive oil, lemon and garlic. If you have it, add some tahini (sesame butter) for extra creaminess and additional nutrition. The roasted beet adds depth of flavor plus vibrant color.

1 can chickpeas
1/3 cup sesame tahini (optional)
juice of one lemon, plus the zest (the bright yellow part of the peel) finely chopped
1 clove of garlic, finely chopped
1 tablespoon olive oil¼ teaspoon salt (more or less, to taste) 
1 large cooked peeled beet (red or golden) or several small ones.* 
parsley for garnish (optional)

Combine all ingredients except parsley and paprika in food processor until smooth, or mash thoroughly with a fork or potato masher. When serving drizzle extra olive oil over the top and sprinkle with paprika and parsley. Serve with pita, corn chips, crackers or sliced veggies. 

*To roast a beet, just wrap in foil and bake in a 350F oven for 40 minutes or until tender. Hint: they are easier to peel after they are cooked.

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