ROASTED RED BEET HUMMUS
- Wash and trim 2 red beets and wrap them in tinfoil. Place them on a baking sheet and roast them for about an hour at 375 degrees until they are super tender.
In a small fry pan, add 2 tablespoons of sesame seeds and cook them over a medium-high heat for about 5 minutes until toasted. Toss the seeds frequently to prevent them from burning. As they cook, they will release their natural oils and begin to stick together more, so have a spatula ready.
When the red beets are fully cooked (you can tell by poking them with a knife), remove them from the oven and let cool. Then peel and cube them.
Add the following ingredients to your food processor: 1 cup of chickpeas, 1 clove of garlic, the toasted sesame seeds, the roasted beets, 1/4 cup olive oil and 1/2 teaspoon salt. Puree.
Add 1/2 of the juice of 1 lemon to the mixture and puree it. Add more lemon juice as needed.
2 Medium-sized Red beets
1 Cup cooked chickpeas
1 Clove garlic
2 Tablespoons sesame seeds
1 Meyer lemon
¼ Cup Extra Virgin olive oil
½ Teaspoon sea salt