Making fresh hummus at home will guarantee you will never ever buy or want to eat the store bought version again. It's really that much better, healthier, and you can add much or as alittle garlic as you'd like. I've been making fresh hummus at home for years now and love to experiment by adding different vegetables with the chickpeas. I have made sweet potato hummus, squash hummus, eggplant hummus (which is basically like babaganoush) and now beet hummus. I love the earthy flavor of beets, and mixed with a touch of tahini, lemon juice and cayenne pepper it makes such a perfect blend. One ingredient you don't usually find in hummus is cumin, and it's a spice I love to cook with, and also love to add to hummus. I spread some hummus over gluten free homemade bread over the weekend and topped it with a soft boiled egg, and it was such a delicious combination! If you don't want to roast the beets you can buy them already roasted (please no canned beets) and they work just as well.
1 large beet, peeled and roasted
1 cup chickpeas
1 tsp sea salt
1 tbsp tahini
1 tsp cumin
1 tsp paprika
1 tsp cayenne pepper
Juice of 1 lemon
1 tbsp extra virgin olive oil
Preheat the oven to 375F. Peel and chop the beet and place on a baking dish. Roast for about 45 minutes until fully cooked and soft. Let cool.
Place the chickpeas, tahini, olive oil, beets, paprika, sea salt, cumin, cayenne and lemon juice in a food processor. Pulse until fully combined and creamy.