Bloody Beet Hummus with Pita Wedges
Equipment
- Food Processor
- Oven
- Baking Sheet
- Knife
Ingredients
- 2 medium beets
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 garlic clove
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 4 pita breads
Instructions
- Preheat the oven to 400 degrees. Wrap the beets in foil and roast them for 45 minutes until tender. Let them cool, then peel and chop into chunks.
- Add the roasted beets, chickpeas, tahini, lemon juice, garlic, olive oil, and salt to a food processor.
- Blend the mixture until completely smooth, stopping to scrape down the sides as needed.
- Cut each pita bread into 8 wedges.
- Arrange the hummus in a serving bowl and place the pita wedges alongside for dipping.
Notes
Roast the beets a day ahead and store them in the fridge to speed up assembly on party day. If the hummus turns out thicker than you like, add a splash of water during blending to loosen it without changing the flavor. Skip any extra spices so the natural beet taste stays front and center.
Course: Appetizer
Cuisine: Mediterranean
Equipment: Food Processor, Oven, Baking Sheet, Knife
Cuisine: Mediterranean
Equipment: Food Processor, Oven, Baking Sheet, Knife