Recipe of the Month

Roasted Beet Hummus with Basil Pesto
Roasted Beet Hummus with Basil Pesto

Serves 8 (Makes about 2 cups of hummus)

2 medium beets
2 (15 oz) cans chickpeas, drained with liquid reserved
1/3 cup chickpea liquid (or more, as needed)
1/2 cup tahini
1/4 cup olive oil
2 lemons, juiced
1 clove garlic
1/2 tsp salt

Garnish:
Basil Pesto
Parsley
Olive Oil

  1. Preheat your oven to 400 degrees fahrenheit.
  2. Cut the stems of 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 50-60 minutes.
  3. Remove the beets from the oven and slice the tail and stem off the beets. 
  4. 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.
  5. Transfer the beet hummus to a serving bowl and garnish with basil pesto, parsley and a drizzle of olive oil. 

 

Source: downshiftology.com