Roasted Beet Hummus

• Vegan
• Gluten free

• Produce

  • 1 Beet, small roasted
  • 1 can Chickpeas
  • 3 cloves Garlic, Roasted
  • 1 Parsley

• Condiments

  • 2 tbsp Lemon juice
  • 1/4 cup Tahini

• Baking & Spices

  • 1 Cayenne pepper, black
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, powder

Found on leelalicious.com

Description

Ingredients

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 small beet, roasted
• 3 cloves of roasted garlic (or 1 fresh clove)
• ¼ cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil (more for drizzling)
• ½ teaspoon cumin powder
• ½ teaspoon sea salt
• black + cayenne pepper to taste
• parsley for garnish

Directions

• Preheat you oven to 350 F. Wrap the small beet and garlic cloves in aluminum foil and drizzle with a little olive oil. Place on a baking sheet and roast for 1 hour. A knife should easily pierce the beet. Let beet and garlic cool before proceeding.
• Place the chickpeas in a colander and rinse with cold water while vigorously rubbing the chickpeas to loosen their skins. Immerse colander into water and skim off the floating skins.
• Place peeled chickpeas, cooled beet and roasted garlic in a food processor together with the remaining ingredients. Process until smooth.
• Taste and add more salt, black or cayenne pepper (for a spicy touch) as needed.
• Move hummus to a serving plate or bowl. Drizzle top with more olive oil and garnish with parsley.