Ingredients
The following ingredients have 4 Servings
- 2 beets (Small sized, thoroughly cleaned)
- 1 cup chickpeas (from a can)
- 1 Tbsp tahini
- 3 tsp extra virgin olive oil (for making the hummus)
- 1 tsp salt (or to taste)
- 1/2 tsp whole peppercorns
- 2 tsp lemon juice
- 1 tsp pine nuts (optional)
- 2 Thai Chili (optional)
- 2 tsp Plain Greek Yogurt (optional, if you want your beet color to be on the lighter side)
Instruction
- Preheat toaster oven to 400 degrees
- Wrap the beets in aluminum foil and place them in the toaster oven
- Roast the beets for about 45 minutes or until they pass the knife test
- Allow the beets to cool at room temperature for about 10 minutes
- In a strainer, add the chick peas and wash with cold water several times.
- Drain all the water and place the chick peas on a paper towel.
- Remove the skins from all of the chick peas (Very Important Step)
- Toast the pine nuts slowly for about 3 minutes until golden brown on both sides
- Take the beets out of the foil and remove the outer skin
- Add the beets, tahini and chick peas to a processor
- Add all the remaining ingredients to the processor (except yogurt)
- Blend at a low speed, while slowly adding the yogurt and olive oil
- Blend until the hummus has a smooth consistency
- Transfer to a serving dish and serve
