Deliciously smooth Roasted Beet Hummus is a winner every time. Dipped with pita bread or vegetables, this makes a perfect snack or appetizer.
Roasted Beet Hummus
1canchickpeas15 oz. can; drained and rinsed
3clovesgarlicroasted, or 1 fresh clove
2tablespoonsolive oilmore for drizzling
cayenne pepperto taste
Preheat you oven to 350 F. Wrap the small beet and garlic cloves in aluminum foil and drizzle with a little olive oil. Place on a baking sheet and roast for 1 hour. A knife should easily pierce the beet. Let beet and garlic cool before proceeding.
Place the chickpeas in a colander and rinse with cold water while vigorously rubbing the chickpeas to loosen their skins. Immerse colander into water and skim off the floating skins.
Place peeled chickpeas, cooled beet and roasted garlic in a food processor together with the remaining ingredients. Process until smooth.
Taste and add more salt, black or cayenne pepper (for a spicy touch) as needed.
Move hummus to a serving plate or bowl. Drizzle top with more olive oil and garnish with parsley.