Appetizer
Roasted Beet Hummus on the Stove
One of my regular things about being a new found food blogger is all of the freebies. No, unfortunately Bailey’s
You’ll know they’re done when you stick a fork in them and they have about the softness of a cooked potato.
Stick em in the fridge while you prepare the rest of your ingredients.
Pour those little chickpeas, some garlic (loads of it if you’re me), a little lemon juice, olive oil, salt, and cumin all into your food processor or blender.
Oh, and add the beets once they’re cooled down a bit. Don’t forget those!
Blend it allllll up for about 30 seconds.
Add in about 2-3 tablespoons of water and blend for another 30-45 seconds.
Keep blending and processing until you get the creamy consistency that you want.
Voila!! The prettiest hummus you ever did see!
Drizzle with a little extra olive oil, sprinkle with paprika and some lemon zest, and enjoy the heck out it!
And smile as people look at you like you’re crazy for eating such a thing:)
Roasted Beet Hummus
Ingredients:
3 small-medium beets, stemmed and quartered
15 oz can of chickpeas
Juice of one large lemon (about 2-3 tablespoons)
3 medium cloves of garlic
3 tablespoons of olive oil, divided, plus more for serving
1/2 teaspoon salt
1/2 teaspoon cumin
3 tablespoons water
optional: 1/4 cup tahini
Directions:
To roast beets: Place beets and about 1 tablespoon olive oil in tin foil and wrap up tightly. Bake at 375 degrees F for ~45 minutes-an hour. Let cool in fridge for about 20 minutes.
For Hummus:
1) Combine cooled beets, chickpeas, garlic, lemon juice, olive oil, salt, and cumin (plus the optional tahini) all into your food processor or blender.
2) Process for ~30 seconds.
3) Add in about 2-3 tablespoons of water and blend for another 30-45 seconds.
4) Continue to blend and process until you get the creamy consistency that you want.
5) Drizzle a bit of olive oil and lemon zest on top and ENJOY!
Linking up with What’s Cookin’ Wednesdays
