Roasted Beet Tarragon Hummus
Ingredients
- 1 small to medium-sized fresh beet
- 1 15 oz. can chickpeas
- 1/3 cup tahini
- 2 tablespoons freshly squeezed lemon juice.
- 1/4 cup chopped fresh tarragon plus a few sprigs for garnish
- 2 large garlic cloves
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
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Preheat oven to 350°F
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Wash, trim, and peel the beet.
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Cut into quarters. Brush with olive oil, wrap in aluminum foil, and roast for 45 min or until soft enough that a knife runs easily through the middle.
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Remove from oven, quarter, and let cool.
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Brush garlic cloves with olive oil. Wrap in aluminum foil and roast with the beet until softened.
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While beet and garlic are roasting, drain and rinse the chickpeas from the can.
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Use your fingers to gently rub the outer skins off of the peas and discard. This is an optional step that can be a tedious process but it really makes a difference in the creaminess level of the hummus.
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Place the beet pieces quarters in a food processor. Add garlic, chickpeas, tahini lemon juice, half the olive oil, and puree.
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Pulse in the tarragon.
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Add the rest of the olive oil to a steady stream while pulsing the mixture until smooth.
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Season with salt & pepper to taste.
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If the mixture is too thick add water a bit at a time until the mixture smoothes out.
