Hummus is a staple in the Cooper household. We try not to post every batch that we make, or else this would quickly turn into a hummus and waffle blog, which may not go over too well. However, with the arrival of beets at the farmers market, we wanted to share our vibrant and delicious autumn creation.
- 1 can garbanzo beans (chickpeas), drained and rinsed
- 1 to 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 beet, quartered and roasted
- 2 cloves of garlic, minced (you can use one if you aren’t as big on garlic as we are… or none if you’re a vampire)
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
1. In an oven preheated to 425*F/218*C, place your quartered beets in a baking pan. Drizzle with olive oil and roast for 15 to 20 minutes. Dump the whole can of garbanzo beans into a food processor. Add in all other ingredients, save the beets, and purée until smooth. Start off with one tablespoon of tahini and add an additional tablespoon if the mixture is too thick. Once you have achieved the desired texture, add the beets in. Purée until completely mixed and pink!
*Note: This hummus goes especially well on sliced bell peppers!