Made With
Potato BreadIngredients
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
Serves: 2
Directions
Step 1
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.
Step 2
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.
Step 3
Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
Step 4
Add remaining ingredients except for olive oil and blend until smooth.
Step 5
Drizzle in olive oil as the hummus is mixing.
Step 6
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.
Step 7
Serve with assorted veggies and Martin’s Potato Bread.
Hummus will keep in the fridge for up to a week.