For an instant boom of color, toss in a roasted beet.
Add it to your pasta. Your tabbouleh. Or your hummus, as showcased here.
Just a few roasted cubes will do the trick. More will intensify the color, but also the earthy flavor. Feel free to play around with the ratio, as desired.
Roasted Beet Hummus
- April 17, 2023
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Ingredients
- 2 medium garlic cloves
- 1 (15) oz. can chickpeas, drained and rinsed
- 1 lemon, zested and juiced
- 1/4 cup sesame tahini
- 1 small beet (about 1/4 cubed once roasted)
- 1 slightly heaping tsp. cumin
- 2 Tbsp. warm water
- 1/2 tsp. salt, or to taste
- Olive oil, to drizzle
- 3 rounds of pita, sliced into triangles
Directions
- Step 1
- Preheat oven to 400F. Wrap beet in aluminum foil. Bake for 1 hour, or until fork tender. Remove, and let cool before chopping into cubes.
- Step 2
- Place garlic in a food processor and pulse until minced. Add remaining ingredients, excluding the olive oil and pita. Puree until smooth.
- Step 3
- Serve with a drizzle of oil and side of pita bread.
