Updated: Jul 16, 2019
Adapted from BBC Good Food
Add a splash of color to your lunch spread with this sweet, earthy beetroot spread. ‘Eating the rainbow’ is a nutritional plus and beetroot ticks the purple box!
1 small roasted beet
1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup)
1 large lemon (zested)
1/2 large lemon (juiced)
1 healthy pinch salt and black pepper
2 large cloves garlic (minced)
2 heaping Tbsp tahini
1/4 cup extra virgin olive oil
*makes 2 cups
A handful of fresh arugula
Black sesame seeds
Preheat oven to 375 degrees F (190 C), remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
Wrap beet(s) in foil, drizzle on a bit of olive or avocado oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender.
Once your beet is cooled and peeled, quarter it and blend in a food processor 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.
Enjoy on hearty slices of toast sprinkled with the toppings of your choice, or as a crowd-pleasing dip!
Will keep in the fridge for up to a week.