In addition to serving hummus as a dip, this beet hummus also makes a delicious spread on a sandwich or wrap. Leftover hummus can be eaten in creative ways. Consider stirring it into a pasta salad, for instance, or slathering it over a pizza crust.
Ingredients
- 3 fresh medium beets (about 1 pound)
- 1 whole garlic bulb
- 1/2 teaspoon salt, divided
- 1/2 teaspoon coarsely ground pepper, divided
- 1 teaspoon plus 1/4 cup olive oil, divided
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 3 to 4 tablespoons lemon juice
- 2 tablespoons tahini
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 cup plain greek yogurt, optional
- minced fresh dill weed or parsley
- assorted fresh vegetables
- sliced or torn pita bread
Instruction
- Preheat oven to 375°. Pierce beets with a fork; place in a microwave-safe bowl and cover loosely. Microwave beets on high for 4 minutes, stirring halfway. Cool slightly. Wrap beets in individual foil packets.
- Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut in half crosswise. Sprinkle halves with 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle with 1 teaspoon oil. Wrap in individual foil packets. Roast beets and garlic until cloves are soft, about 45 minutes.
- Remove from oven; unwrap. Rinse beets with cold water; peel when cool enough to handle. Squeeze garlic from skins. Place beets and garlic in a food processor. Add garbanzo beans, lemon juice, tahini, cumin, cayenne pepper and remaining 1/4 cup oil, 1/4 teaspoon salt and 1/4 teaspoon ground pepper. Process until smooth.
- If desired, pulse 2 tablespoons Greek yogurt with beet mixture, dolloping remaining 2 tablespoons yogurt over finished hummus. Sprinkle with dill or parsley. Serve with assorted vegetables and pita bread.
