Beet Hummus
Check out recipes posted every Friday from our chefs! Today's recipe by Estero, Florida's Executive Chef, Lauren Simon!
Materials
- 1 lg Fresh Beet
- 1 tbsp Olive Oil
- Salt & Pepper to taste
- 1 can Chickpeas drained and rinsed
- 1/2 cup Tahini
- 1 Lemon zest & juice
- 1 cloves Garlic
- 1/2 cup Olive Oil
Instructions
- Preheat oven to 400 F. Place beets on a foil lined baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Wrap the beets tightly in the foil and roast until tender, about 35-45 minutes. Let cool and peel and roughly chop.
- Combine chickpeas, tahini, lemon zest and juice and garlic cloves in the bowl of a food processor. Pulse the mixture until combined and stream in the olive oil while processing. Add a few splashes of water to loosen the mixture if needed.