This colorful number is perfect for an appetizer or snack. Whip up this beet hummus at the start of your week and snack on it with seeded crackers, pita or veggies.
This recipe only uses half of a beet and not the greens but don’t throw them away! Chop up the other half of the beet and top off your salad. Sauté the greens in a little oil, butter or ghee. Wilt them down and add some lemon juice, salt, pepper and red pepper flakes.
1 c. of cooked garbanzo beans
3 roasted garlic cloves
1/4 C lemon juice
½ tsp sea salt (more or less to taste)
1 tbsp walnut oil
sesame seeds (optional)
fresh oregano or marjoram (optional)
Preheat oven to 425.
Rinse and scrub beet. Chop off greens and set aside. Poke the beet with a fork to create places for the steam to escape. Create a pocket with foil and place beet in foil pocket. Drizzle with olive oil and close up while still leaving space around the beet.
Create another pocket with foil and place garlic cloves (with paper still on) in foil pocket and drizzle with olive oil or walnut oil. Close up while still leaving space around the garlic.
Roast beet until soft to a fork. Start checking beet after 40 minutes. Roast garlic until soft and starting to show a golden color. Start checking the garlic after about 30 minutes. Roasting time varies based on oven and size of cloves.
Let beet and garlic cool. Once beet is cooled, carefully rub the skin off. Slice in half and set the other half aside. Chop the other half into smaller cubes.
In a food processor- Combine remaining 1 cup cooked garbanzo beans, ½ beet, peeled roasted garlic cloves, lemon juice, sea salt and walnut oil. Process until smooth and creamy. If mixture is too dry you can add more lemon juice or a tad bit of water to thin out the mixture.
Top with sesame seeds and fresh oregano or marjoram.