Super Yummy Beetroot Hummus
If you like ultra, silky and smooth hummus, peel the chickpea skins before adding them to the food processor. I have to admit I sometime do not do this, but if you have five extra minutes I highly recommend peeling away the chickpea skin!! **While I do love this hummus with the addition of balsamic vinegar, it does add a distinct flavor to the hummus. It is delicious, but different. If you prefer a more traditional hummus and want the beets to shine, I suggest omitting the balsamic.
INGREDIENTS 2 whole small or 1 large red or yellow beets 4 cloves whole of garlic omit if not preferred 2 cups cooked chickpeas drained + rinsed* 1/4 cup tahini sesame seed paste 2 tablespoons almond butter 1 tablespoon white miso paste juice of 1/2 a lemon 2 tablespoons balsamic vinegar optional 1/3 cup olive oil + more for drizzling salt and pepper to taste toasted sesame seeds + toasted pine nuts + fresh dill for topping
INSTRUCTIONS Preheat the oven to 425 degrees F. Wrap the beets and garlic cloves (if using) in a piece of tin foil. Place the beets on a baking sheet and roast for 45 minutes to 1 hour or until soft. Allow the beets to cool and then peel/rub the skin away. Remove the skins of the garlic cloves. To the bowl of a food processor, add the chickpeas, tahini, almond butter, miso paste, crushed red pepper flakes and lemon juice. Puree the mixture until smooth, scraping down the sides if necessary. Add 1/3 cup water and puree until smooth. Add the roasted beets and garlic. If using, stream in the balsamic vinegar. With the machine running stream in the olive oil until smooth and creamy. I like to let my machine run a good 5 minutes (scraping down the sides once or twice) to ensure a really smooth and creamy hummus. If the hummus is too thick for your liking, thin with water or extra olive oil, adding about 1 tablespoon at a time until your desired consistency is reached. Taste and season as desired with salt + pepper. To serve, top the hummus with pesto (recipe below). Sprinkle with toasted seeds and dill. Drizzle with olive oil. The hummus will keep for 1 week, covered in the fridge.
Recipe and Images: www.halfbakedharvest.com