Beet Hummus

July 11, 2017

Ingredients

 

 

Directions

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

processor.

 

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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