I spiced up this recipe with some dried chili flakes and pepper. This is a roasted beet hummus recipe and I stepped outside of the Moosewood book for this one (gasp). I found it in the current issue of the City Palate. It’s supposed to add a mellow beet flavor and the cool part is your hummus turns purple. (Not mine however, as I bought orange beets at a local farmer’s market). So it’s kind of a cool orange colour instead.
1) Wrap up the beets ( 2 large ones, 4 mini ones), wrap them in tinfoil and bake at 350 for one hour.
2) They’ll be all soft and ready to cut up when they come our. Put them, along with the following ingredients in a food processor and slowly add 2 to 4 tablespoons of olive oil as needed:
- 19 ounce can of chickpeas
- 1 large garlic clove, peeled
- 2 to 3 tablespoons of lemon juice
- 1/4 cup Greek plain yogurt
- 2 tablespoons of tahini
- 1/2 to 1 teaspoon of cumin
- 1.4 teaspoon of salt
These go really well with pita chips. Just grab some pitas and cut them up in little triangles. Mix them in a bowl with some olive oil, salt and pepper and if you want any additional spice.
Lay them flat on a tray and bake in 350 degrees for about 20 mins or so – keep checking back to get them as crispy as you’d like.