Beet Hummus with Cymbiotika
You can't BEET this hummus!
2 medium beets, peeled and diced
2 tbsp Sizzle
1 can chickpeas, drained and rinsed
3 tbsp tahini
2 tbsp fresh lemon juice
2 cloves garlic, minced
1 tsp ground cumin
Salt to taste
¼ cup water (as needed for consistency)
2 tbsp Drizzle
Fresh herbs (e.g. parsley or cilantro) chopped
Sesame seeds or pine nuts (optional)
Instructions
Active Time: 10 Minutes
Full Time: 40 Minutes
Preheat your oven to 400F (200C).
Placed the diced beets on a baking sheet and toss with Sizzle, making sure they are evenly coated.
Roast the beets in the oven for about 25-30 minutes, or until they are tender and easily pierced with a fork. Let them cool slightly.
In a food processor, combine the roasted beets, chickpeas, tahini, lemon juice, garlic, cumin, and salt.
Blend until smooth, adding water a little at a time until you reach your desired consistency. You may need to stop and scrape down the sides of the processor a few times to ensure everything is well combined.
Transfer the beet hummus to a serving bowl.
Drizzle a generous amount of Drizzle over the top.
Garnish with fresh herbs and sprinkle of seeds or pine nuts (optional).
Serve the beet hummus with pita bread, vegetable sticks, or as a spread on sandwiches and wraps. Enjoy!
