This blood-red, protein-rich hummus is fun for parties. Sprinkle with black sesame seeds and serve with sesame rice crackers for a gluten-free goodie.
Recipe Ingredient Details:
1 pound red beets, washed, peeled, and cut into chunks
Olive oil, for drizzling
1 (15-ounce) can chickpeas (garbanzos), rinsed and drained
3 cloves garlic, crushed
1/4 cup tahini
1/4 cup fresh lemon juice
1 tablespoon ground cumin
2 tablespoons olive oil
1/2 teaspoon salt
Preheat oven to 400˚. Place beet chunks on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Roast for 30–40 minutes, or until tender. Allow to cool slightly.
Transfer roasted beets to a food processor and add chickpeas, garlic, tahini, lemon juice, cumin, 2 tablespoons olive oil, and salt. Blend until creamy, scraping down sides as needed. Adjust taste with lemon juice and salt. Refrigerate up to 3 days.
Mon, 2012-10-22 15:25