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Beetroot and Garlic Hummus

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PREP TIME
15 min
COOKING TIME
39 min
TOTAL TIME
55 min
SERVINGS
6 servings
Lunch Snack
Beetroot and Garlic Hummus
Ingredients
  • 2 large beets
  • 1 head garlic, halved crosswise
  • 1 tablespoon extra-virgin olive oil
  • 1 pinch salt and ground black pepper to taste
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 lemons, juiced
  • 2 tablespoons tahini
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup plain Greek yogurt
Instructions
1
Begin by preheating your oven to 375 degrees Fahrenheit (or 190 degrees Celsius). Next, take a fork and gently prick the beets all over. Transfer them to a microwave-safe container and cover it with plastic wrap, leaving some space for air to escape.
2
Cook the beets in the microwave for 4 minutes, then wrap each one individually with aluminum foil and arrange them on a baking sheet.
3
In the meantime, prepare the garlic by rubbing it with 1 tablespoon of olive oil and sprinkling some salt and pepper on top. Wrap each garlic half with aluminum foil and place them alongside the beets on the baking sheet.
4
Once everything is ready, bake it all in the preheated oven until the beets are tender when pierced with a fork, approximately 35 minutes.
5
After taking the beets out of the oven, let them cool for about a minute in running water. Then, carefully peel off their skins and transfer them to a food processor.
6
Next, squeeze the garlic cloves into the food processor. If there's any remaining olive oil on the aluminum foil, drizzle it in as well.
7
Add the chickpeas, 1/4 cup of olive oil, some lemon juice, tahini, cumin, salt, pepper, and a pinch of cayenne to the food processor. Pulse everything together until it's well combined.
8
Finally, add some Greek yogurt and process the mixture until it's smooth and creamy.