Roasted Beet Hummus

I hosted a group of 30 entrepreneurs at Diane's Get Clear Workshop, and quadrupled this recipe to stuff them all with tasty pink hummus. It was a huge success, and I highly recommend that you make this recipe in bulk so that you can eat it all week and surprise your co-workers with tiny tupperwares of magenta magic. 

Serve with sliced cucumbers, carrots and some fancy Mediterranean crackers. 

1 large beet, cubed and roasted

1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained

zest of one large lemon

juice of half a large lemon

healthy pinch salt and black pepper

2 large cloves garlic, minced

2 heaping Tbsp tahini

1/4 cup extra virgin olive oil

  1. Preheat oven to 375°F. Trim the stems off of your beet and scrub with water until clean.
  2. Dice into cubes, toss with olive oil and roast for 45 minutes or until tender. Cool to room temperature.
  3. Place your beet in your food processor. Blend until only small bits remain.
  4. Add remaining ingredients except for olive oil and blend until smooth.
  5. Drizzle in olive oil as the hummus is mixing.
  6. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
  7. Serve with a drizzle of really good olive oil and a sprinkle of za'atar. 

This will keep in the fridge up to a week, and serve about six. I always make a double recipe!