Chef Steven's Roasted Beet & Garlic Hummus Recipe

Chef Steven's Roasted Beet & Garlic Hummus Recipe

Tired of the same old hummus you buy from the store? Try this bright new take on a classic dip!

1 head of garlic 
1 large beet (about 1lb)
2 tbsp olive oil (divided)
1 tbsp tahini
1 tbsp fresh lemon juice
1 15-oz can unsalted chick peas (drained and rinsed)
1/4 tsp kosher salt
2 tbsp water (or liquid from chick pea can)

Preheat oven to 425 degrees. Remove outer papery layers from head of garlic. Remove leaves from beet and cut off the ends, drizzle with 1 tbsp olive oil and wrap loosely in aluminum foil. Roast in preheated oven for an hour. Remove from oven and let cool. Once cool, remove cloves from the garlic head and squeeze out the insides then peel the skin away from the beet. 

In a food processor combine garlic, beets, tahini, lemon juice, remaining olive oil, chick peas, and salt. Process until you get the consistency you want. If needed add some water to help you get to the right consistency. 

Serve with your favorite crackers or some roasted garlic bread!

Recipe Written by: Krissy Allori
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