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Crudites with Roasted Beet Hummus

Ingredients

Scale

FOR THE HUMMUS

  • 1 small roasted beet
  • 1 (15 oz/425g) can chickpeas- drained
  • 1 lemon – zest & juice
  • 2 large cloves garlic, minced
  • 3 TBS tahini
  • 1 tsp coarse salt
  • 1 tsp black pepper
  • 1/4 cup extra virgin olive oil

FOR THE CRUDITES

  • Assorted tomatoes
  • Radishes- quartered
  • Celery stalks
  • Mini bell peppers
  • Baby cucumbers- cut into spears
  • Baby carrots

Instructions

Preheat oven to 350 F/175 C

Remove the stem and most of the root from the beet. Wrap in foil and roast for one hour. Allow to cool and with gloves slip the skin off the beet.

Quarter the beet and place it in your food processor along with the chickpeas, lemon juice, and zest, garlic, tahini, salt, and pepper. Puree until smooth.

With the machine still on, add the olive oil through the top spout and mix till well incorporated. If it’s too thick, add a bit of water. Adjust seasonings to taste.

Cut the veggies into big pieces. Place the hummus in a bowl in the center of a large platter and surround it with assorted veggies

SERVES 6-10

Notes

Store hummus in the refrigerator in an airtight container for up to 1 week.

Find it online: https://melissamayo.com/recipe/crudites-with-roasted-beet-hummus/