Bloody Beetroot Hummus Platter
Equipment
- Food processor
- Baking sheet
- Serving platter
Ingredients
- 2 medium beets
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/4 cup tahini
- 2 garlic cloves
- 3 tablespoons olive oil, plus more for drizzling
- Juice of 1 lemon
- 1/2 teaspoon salt
- 3 carrots, cut into sticks
- 1 red bell pepper, sliced
- 2 pita breads, cut into triangles
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 off the skins.
- Add the roasted beets, chickpeas, tahini, garlic, olive oil, lemon juice, and salt to a food processor.
- Blend the mixture until smooth, stopping to scrape down the sides as needed.
- Spread the hummus across a large serving platter and drizzle with extra olive oil.
- Arrange the carrot sticks, red bell pepper slices, and pita triangles around the edges of the platter.
Notes
Roast the beets ahead and store them in the fridge so you can blend the hummus quickly on party day. The red bell pepper slices reinforce the color theme and add crunch without overpowering the earthy flavor. Leftovers keep in an airtight container for three days and taste best at room temperature.
Course: Appetizer
Cuisine: Mediterranean
Equipment: Food processor, Baking sheet, Serving platter
Cuisine: Mediterranean
Equipment: Food processor, Baking sheet, Serving platter