|Prep Time||10 minutes|
|Cook Time||30 minutes|
- 3 small golden beets
- 1 1/2 cups (1 15-ounce can) chickpeas , cooked (drained and rinsed)
- 1/4 cup tahini
- 3 tablespoons lemon , freshly squeezed
- 2 tablespoons olive oil
- 1 clove garlic , minced
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- black pepper , pinch
- Preheat the oven to 400°F. Wash the beets, wrap them individually in aluminum foil and place them on a baking sheet. Roast for about 30 minutes, or until a sharp knife can easily be inserted into the center. Remove the beets from the oven and unwrap them to allow them to cool.
- Once the beets are cool enough to handle, peel the skin and cut them into quarters.
- Add all of the ingredients to a food processor. Puree until the hummus has achieved a creamy consistency, stopping occasionally to scrape down the sides, ~1-2 minutes. If the mixture seems too thick, add up to 1⁄4 cup of water (a tablespoon at a time), until desired consistency is reached.
- Taste, and add more salt or lemon juice if desired.
- Store the hummus in an airtight container in the refrigerator for up to 5 days.
- Serve with sliced raw vegetables or whole-grain gluten-free crackers.
Adapted from Naturally Nourished by Sarah Britton, BFA, CNP (Clarkson Potter, 2017).