- 2 large beets
- 1 head garlic, halved crosswise
- 1 tablespoon extra-virgin olive oil
- 1 pinch salt and ground black pepper to taste
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/4 cup extra-virgin olive oil
- 1 1/2 lemons, juiced
- 2 tablespoons tahini
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup plain Greek yogurt (optional)
- Preheat oven to 375 degrees F (190 degrees C).
- Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.
- Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
- Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
- Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
- Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.
07/08/2019
recipepes.com
roasted beetroot and garlic hummus, recipe
PT15M
PT1H
5
455 calories
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