Creamy Red Beet Hummus with Roasted Pepitas

Ingredients

For the Hummus

-1 medium roasted red beet *(see note)

-1 15-oz. can cooked chickpeas drained and rinsed

-1 large lemon zested

-1 large lemon juiced (make sure to zest the lemon first, then juice)

-1 large pinch salt and black pepper

-3 large cloves garlic

-2 heaping tbl tahini

-1/4 cup extra virgin olive oil

-Optional: ¼ teaspoon ground cumin and coriander

For the Nuts

-1 cup raw pepitas (pumpkin seeds)

-1/4 tsp garlic powder

-1/4 tsp ground cumin

-pinch of red pepper flakes

-pinch of salt

-2 tbl extra virgin olive oil

Method

• Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.

• Add remaining ingredients except for olive oil and blend until smooth.

• Drizzle in olive oil as the hummus is mixing.

• Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add an ice cube.

• Will keep in the fridge for up to a week.

• For the nuts, toss with all of the ingredients and roast at 350 degrees just until lightly toasted, about 10 minutes.

Note: Roasted Beets: Preheat oven to 375 degrees.  Remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.

Wrap beet(s) in foil, drizzle with a little olive oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be very tender. Set in the fridge (on a plate to catch the juice)t o cool to room temperature.

Once cooled, peel your beet(s) and add to the food processor.

Serve with toasted pita, your favorite steamed veggies and a glass of dry white wine.