Beet Hummus

This dish is a traditional Hummus recipe with the addition of roasted beets, which adds a vibrant color, a touch of sweet earthiness and a lot of nutritional value. Perfect served with sliced veggies , crackers or flat bread. I like to use it as a spread for sandwiches.

Ingredients:

• 2 medium size beets, cooked, peeled and quartered

• 3 cups cooked or 2 (15-1/2 oz.) cans chickpeas

• 1/2 cup freshly squeezed lemon juice, or to taste

• 1/3 cup sesame tahini, well stirred

• 1-2 cloves garlic, minced

• 1/4 cup of water

• 1 1/4 teaspoon cumin

• 1/8 teaspoon cayenne pepper or more

• about 1 teaspoon salt and freshly ground pepper

• 1/4 cup extra virgin olive oil

• Poppy seeds or hemp seeds for serving(optional)

Instructions:

Place all ingredients except for olive oil in a food processor. Process for several minutes until combined well. With the motor running, slowly drizzle in the olive oil and blend until smooth. The hummus should hold its shape when you drag a spoon through it. If it is too thick, add more water. Taste and season with additional salt, pepper, lemon juice or olive oil if needed.

To cook beets:


Preheat oven to 375 degrees F (190 C). Scrub and wash beets until clean, dry them with the towel.
Place beets in a heavy cast iron dish, cover with the lid and place them in the oven for about 45-60 min. (until a knife easily slides in and out). Cool the beets before peeling the skin off.

If beets are fully cooked, the skin should peel off easy.

* I like to keep a few baked beets in my refrigerator for a different cooking ideas: as a topping on salads, buddha bowls or add them to smoothie along with blueberries.