Author: Allie
Prep time: 1 hour 10 mins
Total time: 1 hour 10 mins
- 1 medium-sized red beet, roasted and chopped
- 1 clove garlic
- 1 15oz. can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2-3 tablespoons warm water
- ¼ teaspoons salt
- ⅛ teaspoon pepper
- ½ teaspoon cumin
- ¼ cup goat cheese, crumbled
- 1 tablespoon Pistachios, shelled
- Preheat oven to 400 degrees. Wash the beet, wrap in tin foil and place on a baking sheet. Roast for about 1 hour or until the beet is soft. Once it's cooled, peel the skin off using a paper towel. Chop and place inside the bowl of a food processor. (or blender).
- Add in the garlic, chickpeas, tahini, olive oil, lemon juice, water, salt, pepper and cumin. Process until smooth.
- Top with goat cheese and pistachios. (optional)
- Serve with toasted baguette, veggie sticks or crackers.
- Store in a sealed container in the refrigerator until ready to use
Recipe by Key Ingredients at http://keyingredients.me/2017/05/beet-hummus-2
3.5.3226