Description
This yummy vibrant hummus is perfect as a dip or addition to your favorite salad such as mine (pictured). This will be your favorite hummus in no time!
Ingredients
Scale
Roasted Garlic
- 10 cloves loose garlic (peeled garlic cloves)
- 1 tbsp avocado oil
- dash of sea salt and freshly ground black pepper to taste
Beet Hummus Mix
- 2 med-large beets
- 1/4 cup chickpeas (garbanzo beans)
- 1/2 cup tahini
- 1/4 cup olive oil
- 1 lemon (freshly squeezed juice)
- 4 cloves roasted garlic
- 1 tbsp cumin
- 1 tbsp lemon zest (please use an organic lemon)
- 1/2 tsp sea salt
Instructions
Roasted Beets
- Preheat oven to 375 degrees. Cut off tops of beets, scrub roots thoroughly clean. Place them in an oven-safe covered dish with about 1/4 inch of water. Bake until beets are easily pierced with fork, about 50 minutes.
- Remove from oven, allow to cool before peeling, and placing them in food processor.
Roasted Garlic
- Line a baking sheet with parchment paper.
- In a large bowl toss garlic in oil and salt & pepper. Place garlic cloves, peeled, in a single layer on the baking sheet.
- Roast garlic for 25 minutes, turn over and continue to bake for an additional 20 minutes. Should be slightly golden on both sides. Remove from oven and allow to cool.
Hummus
- Once garlic and beets have cooled, place them in the food processor along with the remaining of the beet hummus mix. Mix until well blended. Enjoy!!!!!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cuisine: Mediterranean