1 Small Beet, roasted
1 3/4 Cup Cooked Chickpeas, drained
Zest from 1 Large Lemon
Juice of 1/2 Large Lemon
Pinch of Salt and Black Pepper
2 Large Cloves Garlic, minced
2 Tablespoons Tahini
1/4 Cup Extra Virgin Olive Oil
Assorted Martin's Potato Bread, sliced and toasted
Assorted Veggies, for serving
Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them under water until clean.
Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
Add remaining ingredients except for olive oil and blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
Serve with assorted veggies and Martin’s Potato Bread.
Hummus will keep in the fridge for up to a week.