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Ingredients
3 small or 2 medium roasted beets
1 15-ounce can chickpeas, with skins removed
2 cloves of garlic, chopped
Juice of 1/2 lemon
1 tsp ground cumin
1/2 tsp fine grain salt
1 tbsp. tahini
1/4 cup olive oil
Cilantro or parsley for garnish
Olive oil for garnish
Toasted ciabatta bread
Avocado
Directions
Roasted Beet Hummus Preheat oven to 425 degrees F. Remove greens from the beets. Rinse the beets with water, and wrap them in aluminum foil pockets. Roast for 45 minutes to one hour, until you can insert a fork easily into the beet. Remove from oven and let cool.
Rinse chickpeas in water and drain. Pinch to remove outer skin. Add cooled, roasted beets to the food processor and pulse until finely chopped. Next, add chickpeas, garlic, lemon juice, cumin, salt and tahini to the beets and pulse until smooth. Scrape the sides of the bowl as needed. Finally, add olive oil to the mixture and blend until smooth.
Spoon beet hummus onto toasted bread, and top with sliced avocado. Drizzle with olive oil and sprinkle with salt and pepper, to taste.
Image and recipe via ful-filled.com
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