We are happy to share this delicious and beautiful recipe from Yum Project friend, Liz Ritoli of Stone Soup Village Kitchen. She is another force in our local community, teaching cooking classes to kids at Downtown Greens and other organizations.
Roasted Beet Hummus
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Ingredients
Food
Amt
Units
Prep
Notes
1½ pounds
beets, weight without stems and greens
(fresh)
beets
1½
pounds
weight without stems and greens
fresh
2 tablespoons
olive oil
olive oil
2
tablespoons
1 teaspoon
sea salt
sea salt
1
teaspoon
¼ teaspoon
black pepper
black pepper
¼
teaspoon
¼ cup
tahini
tahini
¼
cup
¼ cup
fresh lemon juice
fresh lemon juice
¼
cup
1 teaspoon
ground cumin
ground cumin
1
teaspoon
optional:
½ teaspoon
sesame seeds
optional:
sesame seeds
½
teaspoon
Method
Preheat the oven to 425 degrees. Wash, peel, and cut beets into 1/2 inch cubes. Toss cubes with olive oil, salt, and black pepper and spread out on a foil covered baking sheet. Lightly oil a small head of garlic and wrap in foil. Place garlic packet on the sheet with the beets and bake for 30-40 minutes until largest pieces of beet are fork tender. Cool beets and garlic. Blend beets, drained chickpeas, garlic, tahini, lemon juice, and cumin in the food processor until smooth. Serve cool or at room temperature with sesame seeds as an optional garnish. Serve with pita, vegetables, pretzels or eat it with a spoon!
Prep time
60 min
Cook time
40 min
Yields/Serves:
8 servings, 2 cups total