With the New Year under way, you might be looking for ways to eat healthier and amp up your veggie intake. Hummus is a wonderful enticer for just that, but let’s face it, you might be slightly bored with it. Well, no more. Here is a recipe for Roasted Beet Hummus. Not only is it pretty, it is oh so yummy. The addition of the beet adds a slight smoky flavor, and a beautiful color. Beets are especially nourishing for the liver, so if you are planning on doing a detox this New Year, this would be a perfect addition to the menu!
1 medium beet
1 can chickpeas, drained, 2 Tbsp. liquid reserved
¼ cup tahini (sesame seed paste)
1 garlic clove, minced
1 large lemon
½ – 1 tsp sea salt
2 Tbsp. extra virgin olive oil
Preheat oven to 375 F. Set beet in a small baking pan with ¼ inch water and cover tightly with foil. Roast until tender when pierced. About 1 – 1 ¼ hours. Alternatively, you can boil the beet on the stove top until tender when pierced with fork. About 1 – 1 ¼ hour.
Let beet cool, then peel and quarter.
Zest the lemon. Then, cut in half, and juice half the lemon. Make sure to take seeds out of juice.
Add beet, chickpeas, chickpea liquid, tahini, garlic, lemon zest, lemon juice from half of the lemon, salt, and olive oil to food processor and process until smooth. Taste for flavor. You may juice the other half of the lemon and add more lemon juice if needed. Add additional salt if needed, according to your palate.
Scrape into bowl, and serve with cut vegetables.
Adapted from Sunset Magazine, November 2015.
