Roasted Beet Hummus
A STOCK SISTER FAVORITE! Seriously, we’re OBSESSED with this DELICIOUS and EASY roasted beet hummus!
Ingredients
- 2 small beets
- 2 Tbsp Stock Market Garlic Extra Virgin Olive Oil, plus a little more for drizzling
- 2 15oz can chickpeas, drained (but keep the liquid too)
- 3 tsp baking soda
- 2 cloves garlic, minced
- 1/2 cup tahini
- 1 lemon, juiced
- Jacobsen’s Italian Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
- Candied walnuts, for finishing
- Mini cucumbers, for serving
- Carrots, for serving
- Celery, for serving
- Radishes, for serving
- Pita bread, for serving
Directions
Preheat the oven to 400F. Wash the beets; remove any leaves and stems from the top of the beets. Drizzle the beets with Stock Market Garlic Extra Virgin Olive Oil, season with Jacobsen’s Italian Sea Salt and freshly ground black pepper. Wrap the prepared beets in tin foil and place it on a small sheet pan; roast for about 60 minutes or until fork tender.
While the beets are roasting, drain the chickpeas over a colander, reserving the liquid in a bowl. Rinse the chickpeas and add them to a small microwave-safe bowl; toss in baking soda and microwave for about 90 seconds. Pour the hot chickpeas into a large bowl and then cover with cold water; gently rub the cooled chickpeas between your hands to remove the skins; drain off the water with the skins.
Once the beets are done roasting (check by sticking a fork into them), allow them to cool completely before removing the skins with your fingers; cut off the stem end and chop the beets into big chunks.
Enjoy!
