Roasted Beet Hummus
Ingredients: (note – use organic whenever possible)
1 medium beet
1 can (14oz) chickpeas, rinsed & drained, liquid reserved
2 T tahini
1 T extra-virgin olive oil
2 t freshly squeezed lemon juice
1 t ground sumac
3/4 t sea salt
1 T black sesame seeds (optional)
Roast the beet. Preheat the oven to 350 degrees. Wash the beet and remove any leaves or long stems. Wrap the beet in aluminum foil and place on a baking sheet. Roast in the oven for 45 minutes. Remove from the oven and allow to cool while still wrapped in foil. (beet can be roasted 1 day in advance, keep chilled in the refrigerator until ready to proceed with the recipe)
Make the hummus. Rinse and drain a can of chickpeas, reserving the liquid. Place chickpeas, tahini, 2T chickpea liquid (also known as aquafaba), olive oil, and lemon juice into a food processor and pulse until the chickpeas start to break-down. Remove the skin from the cooled beet, chop the beet into 1-inch chunks and add to the food processor. Add the salt and sumac and continue to blend until the mixture is completely smooth. Stop and scrape-down the sides of the bowl, as necessary. Taste and adjust seasoning, if needed.
Remove mixture to a bowl, cover and chill for at least 1 hour before serving.
To serve, bring hummus to room temperature and sprinkle with black sesame seeds, if desired.
Recipe yields 6 generous servings
Hummus can be made 2 days in advance of serving. Keep covered and chilled.
Serve hummus as a dip with your favorite veggies, as a sandwich spread, or with falafel.