Rosted Beet Hummus
- 1 medium roasted beet chopped
- 1 can chickpeas (or 400 g cooked)
- 1 tablespoon lime juice
- 3 tablespoons olive oil
- 2 tablespoons tahini
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 cloves garlic
- herbs, pine nuts, sesame seeds to garnish
Mix the beets and chickpeas in a food processor for about 15 seconds until slightly combined.
Add the remaining ingredients and blend for about 30 seconds until all the ingredients are incorporated and smooth.
Taste and adjust any ingredients based on your taste.
Guarnisse with herbs, sesame seeds or toasted pine nuts.
If you are using beets fresh from the garden:
Preheat oven to 200°C.
Remove the tops and the roots of the beets.
Wrap beets in aluminum foil, place on a baking sheet.
Roast in the oven until cooked through, approximately 45 minutes.
Let them cool down and peel.