Roasted Red Beet Hummus
⅔ cup dried chickpeas
4 cups water, divided
8 oz uncooked red beets
2 tbsp lemon juice
2 cloves garlic, minced (2 tsp)
¼ cup olive oil
Salt and pepper to taste
Cover chickpeas with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.
Add 2 cups of water and chickpeas to a saucepan. Turn heat to medium. Cover and simmer for 90 minutes or until tender, checking occasionally to ensure there is enough water to keep chickpeas from scorching.
Drain any excess water and set chickpeas aside to cool.
While the chickpeas are cooking, preheat the oven to 400℉.
Cut greens off beet, leaving 1” of the stem. Wash thoroughly, brush with olive oil and wrap in aluminum foil. Roast until tender, 50-60 minutes. Remove from the oven and allow to cool. Peel the beet and cut it into cubes.
Combine chickpeas, beets, lemon juice, garlic and olive oil. Pulse until smooth, adding additional olive oil as needed to achieve desired consistency. This step can also be done in batches using a blender.
Add salt and pepper to taste.
Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 4 months.
8 servings, 125 calories per serving
Hack: Freeze in serving-sized portions for a great and easy snack. Thaw in the refrigerator for 24 hours before eating.
Hack: If thawed hummus is grainy or lumpy after thawing, give it a quick spin in the blender or mini processor to smooth things out.
