Updated: May 27
Roasted Garlic & Beet Hummus
Makes about 3 cups
1 large beet
1 head garlic
1 - 15 oz can cooked garbanzo beans (chickpeas), drained
3 tablespoons tahini
from 1/2 of a lemon
1/4 cup olive oil
Salt and Pepper
Preheat oven to 400 F.
Wrap beet in a large piece of foil that has been coated with a thin layer of olive oil, place on a baking sheet.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut off about ¼ inch of the top of cloves, exposing the individual cloves of garlic. Cover with oiled aluminum foil. Place on the sheet with the beet. Roast the beet and garlic between 35 and 45 minutes. They both should be tender when pierced by a fork.
Let the beet rest until it is cool enough to handle. Peel the skin off by rubbing it under running water. Give it a rough chop and place in a food processor. Squeeze the roasted garlic cloves out of their skins and add to food processor. Blend for 1-2 minutes until well combined.
Add the remaining ingredients, except olive oil, and blend until smooth, scraping down the sides as necessary. Slowly drizzle in the olive oil, while the machine is running. Season with a generous pinch of salt and pepper.
Taste and season as needed with additional salt, pepper, and/or lemon juice. Cover and refrigerate until ready to serve, up to one day. Garnish with parsley and olive oil.