Golden Beet Hummus
2016-11-18 09:10:09
Yields 3
Super creamy and tasty, even beet nay-sayers will love this hummus!
Ingredients
- 2 whole small golden beets
- 4 whole cloves of garlic
- 1 can chickpeas, drained and rinsed
- 1/4 cup tahini (sesame seed paste)
- 2 tablespoons almond butter
- 1 tablespoon white miso
- 1/2 lemon, juiced
- dash aleppo pepper flakes
- 1/3 cup olive oil, + more for drizzling
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup pine nuts, toasted
- 2 tablespoons pomegranate arils
- Kettle chips
Instructions
- Preheat the oven to 425°. Wrap the beets and garlic cloves in foil. Place on a baking sheet and roast for 45 minutes to 1 hour or until soft. Allow the beets to cool and then peel/rub the skin away. Remove the skins of the garlic cloves.
- To the bowl of a food processor, add the chickpeas, tahini, almond butter, miso, pepper flakes and lemon juice. Puree the mixture until smooth, scraping down the sides if necessary. Add 1/4 cup water and puree until smooth. Add the roasted beets and garlic. With the machine running stream in the olive oil until smooth and creamy. If the hummus is too thick for your liking, thin with water or extra olive oil, adding about 1 teaspoon at a time until your desired consistency is reached. Taste and season as desired with salt and pepper and additional lemon juice.
- To serve, top the hummus with toasted pine nuts and pomegranate seeds. Drizzle with olive oil. Serve with crudites and Kettle chips. The hummus will keep for 1 week, covered in the fridge.
Adapted from Half Baked Harvest
Adapted from Half Baked Harvest
Delish-dish blog https://www.delish-dish.com/