4-5 small beets
1 (14-15 ounce) can chickpeas, drained and rinsed
2 tablespoons olive oil
1 small yellow onion, roughly chopped
6 cloves garlic, roughly chopped
1/2 cup tahini
1 tablespoon cumin
1/4 cup lemon juice
1/4 cup olive oil
1. Heat oven to 450*F. Remove stalk from beets if necessary and scrub well. Place beets on aluminum foil and drizzle with olive oil. Fold foil closed around beets to make a packet and roast 30 to 90 minutes or until tender when poked with a knife. Remove from oven, cool, then peel.
2. Heat 1 tablespoon oil in medium skillet over medium heat. Sauté garlic and onions until soft, about 4 to 5 minutes.
3. Using food processor, process all ingredients until smooth, scraping down sides of processor bowl occasionally to ensure everything is incorporated.
This recipe is from Erin’s Food Files and it was delicious! What a nice way to use up roasted beets. The hummus was a gorgeous colour and the beets added a nice sweetness to the usual flavors of hummus. I did miss the punch of garlic that my usual hummus recipes provide so I think that, in the future, I would skip sautéing the garlic and just add it in raw. Cooking garlic really takes away that delicious garlicy bite. If you love hummus and are looking for a way to use up beets, this is your recipe! Even Art, who was worried that the addition of beets would ruin his beloved hummus, thought this stuff was fantastic.