MoPink Roasted Beet Hummus
MoPink Roasted Beet Hummus
By Georgia A Lewis
Prep & Cook Time: 1 hour 10 minutes (10 minutes only if beets are pre-roasted)
Ingredients (GF & Vegan):
- 1 small roasted beet
- 1 15 oz. can of cooked chickpeas (around 1 3/4 cup)
- 1 large lemon (for zest)
- 1/2 large lemon (for juice)
- 1 pinch of salt & pepper
- 2 cloves of minced garlic
- 2 Tbsp of tahini
- 1/4 cup Potli EVOO (extra splash for roasting process)
- 2 Tbsp of Potli x Halal Hemp Certified Chilli Oil (to drizzle on top)
Instructions:
- Roast Beets:
- Preheat oven to 375° F
- Remove the stem and majority of root from your beets, and give them a little scrub underwater to clean
- Wrap beets in aluminum foil, drizzle on some Potli EVOO, wrap the beets tightly, and roast for 1 hour (a knife should be able to slice through the beet easily without resistance)
- Set roasted beet in the fridge (in a bowl to catch left over juice) to cool down to room temperature
- Once the beets have cooled, quarter them and food process them. Puree them in a small blender (add orange juice or water to assist with the blending if need be) till only small bits are remaining
- Add remaining ingredients, except for the EVOO, and blend until puree is smooth
- Drizzle in EVOO as the hummus mixes in blender
- Plate and drizzle on top some Potli x Halal Hemp Certified Chilli Oil
- Voila! Ready to serve!