Description
Six appetizer portions of roasted-beet chickpea hummus.
Ingredients
Scale
- 1 beet Medium beet, scrubbed
- 1 15-ounce can Canned chickpeas, drained and rinsed
- 1/4 cup Tahini
- 2 tablespoons Fresh lemon juice
- 1 clove Garlic clove
- 2 tablespoons Extra-virgin olive oil
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Fine salt
- 2 tablespoons Cold water
Instructions
- Heat oven to 400°F. Scrub one medium approximately 8-oz beet, wrap in foil on a rimmed sheet and roast about 40–45 minutes until a thin knife slips in easily. Cool roughly twenty minutes, peel and cut into small pieces.
- Drain and rinse one 15-oz can chickpeas. In a food processor blend 1/4 cup stirred tahini, 2 tbsp lemon juice, one garlic clove, 2 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp salt and 2 tbsp cold water until combined.
- Add chickpeas and the cooled roasted beet, processing and scraping down until smooth and evenly pink. If more liquid is needed, add it by a measured tablespoon and record the final amount.
- Serve in six small appetizer portions. Record actual peeled beet weight, color, texture and final volume in a kitchen trial; crackers and vegetables are separate serving ideas.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 20 minutes, included in the total.
Untested estimate: 45-minute beet roast and 20-minute cooling; beet size and blender capacity vary.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizers
Nutrition
- Serving Size: Approximately one third cup, pending measured blended yield