What better way to celebrate the 4th of July than with some red, white & blue?? You are going to love my beet hummus! It’s creamy, rich, full of flavor and perfect anytime of year!
Roasted Beet Hummus
makes 3 cups (plenty for a party)
2 red beets
2 cloves garlic
2 cans of garbanzo beans, drained
2 tbsp. tahini
1/4 cup olive oil
the juice of 2 lemons
1-2 tsp. sea salt
Preheat oven to 375 degrees.
Coat the beets with olive oil and sprinkle a pinch of salt on them. Wrap individually in foil and place on a cookie sheet. Cook for 35-45 minutes or until fork tender. Let cool and easily peel the skins off and cut into large cubes.
Place 2 peeled pieces of garlic and cubed beets in a food processor and puree until smooth, scraping the edges when necessary. Add the garbanzo beans, tahini, olive oil, lemon juice, and salt. Puree until smooth.
To go with the red, white, and blue theme, I toasted unsweetened coconut and sprinkled it over the hummus and serves it with blue corn chips.
