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Title: Beet Hummus
Categories: Vegetables, Beans, Chilies, Herbs, Citrus
Yield: 4 servings

3 Fresh medium beets (about 1
- pound)
1 Whole garlic bulb
1/2 (ea) teaspoon salt & coarse
Ground pepper; divided
1 ts + 1/4 c olive oil; divided
15 oz Garbanzo beans; rinsed,
- drained
4 tb Lemon juice
2 tb Tahini
1/2 ts Ground cumin
1/2 ts Cayenne pepper
1/4 c Plain Greek yogurt; opt
Minced fresh dill weed or
- parsley
Assorted fresh vegetables
Sliced or torn pita bread

Set oven @ 375ºF/190ºC.

Pierce beets with a fork; place in a microwave-safe bowl
and cover loosely. Microwave beets on high for 4
minutes, stirring halfway. Cool slightly. Wrap beets in
individual foil packets.

Remove papery outer skin from garlic bulb, but do not
peel or separate cloves. Cut in half crosswise. Sprinkle
halves with 1/4 teaspoon salt and 1/4 teaspoon pepper;
drizzle with 1 teaspoon oil. Wrap in individual foil
packets. Roast beets and garlic until cloves are soft,
about 45 minutes.

Remove from oven; unwrap. Rinse beets with cold water;
peel when cool enough to handle. Squeeze garlic from
skins. Place beets and garlic in a food processor. Add
garbanzo beans, lemon juice, tahini, cumin, cayenne
pepper and remaining oil, salt and ground pepper.
Process until smooth.

If desired, pulse 2 tablespoons Greek yogurt with beet
mixture, dolloping remaining yogurt over finished
hummus. Sprinkle with dill or parsley. Serve with
assorted vegetables and pita bread.

Elizabeth Worndl, Toronto, Ontario

Makes: 4 cups

RECIPE FROM: https://www.tasteofhome.com

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