- 1 small beet (about 2.5″ in diameter)
- 1 15 oz can chickpeas, drained but with the liquid reserved
- 1 1/2 teaspoons baking soda (if removing the chickpea skins — see below for instructions)
- 1 clove garlic
- 1/4 cup tahini
- Juice from 1/2 lemon (about 2 tablespoons)
- 1/2 teaspoon salt
- 1. Preheat the oven to 400º. Wash one beet (about 2.5” in diameter) and remove any leaves and stems from the top of the beet.
- 2. Wrap the beet in tin foil, place it on a small sheet pan, and roast for 60 minutes or until fork tender.
- 3. While the beet is roasting, drain the chickpeas over a colander, reserving the liquid in a bowl. Skip to step 8 if not removing the skins from the chickpeas.
- 4. To remove the skins for creamier hummus: rinse the chickpeas and add them to a small microwave-safe bowl.
- 5. Toss the chickpeas in 1 ½ tsp. baking soda and microwave them for 90 seconds.
- 6. Pour the hot chickpeas into a large bowl and cover with cool water. Gently rub the chickpeas between your hands to remove the skins. Drain off the water with the skins, and repeat the process until all the skins have been removed. It may take 4-5 changes of water.
- 7. Once the beet is done roasting and is fork tender, cool it completely, then remove the skins with your fingers. Cut off the stem end and chop into big chunks.
- 8. Add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, roasted beet chunks and all other ingredients to a food processor or blender and blend until completely smooth, about 60 seconds. If things aren’t moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.
- 9. Taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.
To store: store your homemade roasted beet hummus in an airtight container in the fridge for up to 5 days
Available at the Oakmont Farmer’s Market 8/23:
-Beets available from Salvaterra’s Gardens