Ingredients

The following ingredients have 2 Servings
  • 2 medium beet
  • 2 (15-ounce cans) chickpeas ( drained with liquid reserved)
  • ⅓ cup chickpea liquid (or more, as needed for a smoother consistency)
  • ½ cup tahini
  • ¼ cup olive oil
  • 2 lemons (juiced)
  • 1 clove garlic
  • ½ teaspoon salt
  • Basil Pesto
  • Parsley
  • Olive Oil

Instruction

  • Preheat your oven to 400 degrees fahrenheit.
  • Cut the leafy stems off the beets, leaving approximately 2 inches attached. Wash the beets, lightly coat in olive oil (or avocado oil), place in a covered cast-iron pot or other baking dish and roast in the oven for 50 to 60 minutes.
  • Remove the beets from the oven and slice the tail and stem off the beets. 
  • Add the chickpeas, chickpea liquid, tahini, lemon juice, olive oil, garlic, salt and beets to a Vitamix or other high-powered blender. Use the tamper and blend for one minute or until smooth and creamy.
  • Transfer the beet hummus to a serving bowl and garnish with basil pesto, parsley and a drizzle of olive oil.