Beet Hummus

July 11, 2017





Preheat oven to 450°F


1-  Rinse the beets and pierce them a few times with a fork.

Place the beets in a small baking dish that has been greased

with olive oil and cover with aluminum foil.


2-  Roast until tender. (about 50-60 minutes). Set aside to cool.


3-  While the beets are roasting, add chickpeas, lemon juice,

tahini,Ascolano Olive Oilminced garlic,

Maldon Sea Salt, paprika and chile flakes to a food



4-  Set them aside and don't combine yet.


5-  When the beets are cool to the touch, peel them. Dice beets

and add to food processor. Puree until texture is smooth.


Serve in a wide bowl and garnish with goat cheese.


Taste Notes-Ascolano is Lucero Yellow Label-Med




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