The secret to Chef Tina Moorey's delicious, brightly coloured take on traditional hummus? Roasted red beets! Wow your guests and charm the kids with this fun spin on chips and dip.
2 small or 1 medium-sized roasted red beets, peeled and chopped (see instructions below)
2 cloves garlic, minced
1/4 cup tahini sesame seed paste
Juice and zest of one lemon
1 teaspoon ground cumin
1/2 teaspoon salt, plus extra if desired
1 can of chickpeas, rinsed & drained.
- Pre-heat oven to 375 F.
- Place whole beets on a sheet of foil and drizzle with olive oil. Wrap foil up into a tight packet and place on a baking sheet. Bake for 50 - 60 minutes. Test beets with a knife to see if they are tender.
- Let beets cool. Top and tail beets. Peel and cut into quarters.
- Place all ingredients except for the chickpeas and olive oil in a food processor or blender. Pulse until well blended. Add the chickpeas and olive oil and pulse until just incorporated. Add more olive oil as necessary for blending the chickpeas into a paste, or to thin out the hummus to a thinner consistency.
- Serve with pita points.