Roasted Beet Hummus “Vibrant”

Ingredients

• 3 big red beets
• 3 cloves garlic, minced
• 2 cups chickpeas
• 3 heaping tbsp. tahini
• 3 tbsp. olive oil
• 1 lemon, squeezed lemon juice
• 3 tbsp. water (warm)
• ½ tsp. of each: cumin, coriander, paprika
• 2 tbsp. rosemary
• Salt & Pepper to taste

Roasted beet hummus is served with:

• Toasted slices of little baguette or pita chips
• Vegetables available at home such as radishes, cucumbers etc.
• 1 tsp. sesame seeds
• 1 tbsp. parsley, chopped
• 1 tbsp. roasted pine nuts

Preparation

• Soak chickpeas overnight.
• Drain and cook in a saucepan with water for an hour after you brought it to the boil.
• Drain chickpeas when ready and put them aside.
• Sprinkle olive oil on beets and wrap them in foil along with garlic.
• Place the wrapped beets into the preheated oven at 400 °F (205 °C).
• Take them out in 40 minutes. The roasted beet should be tender enough when it is ready. Let it cool.
• Peel beets when they cooled off.
• Chop and transfer the beets to the blender along with roasted garlic.
• Add tahini, freshly squeezed lemon juice, chickpeas, spices and season the mix with salt and freshly ground black pepper.
• Humus is served with baguette, pita chips. Use parsley, sesame seeds and roasted pine nuts as garnish.