Roasted Beet Hummus

Recipe by Tania Burr

1 Medium or 2 small beets (just the root) 
2-3 gloves of garlic (will be roasted with the beets) 
1 large can chick peas – and half the juice
¼ cup extra virgin olive or sunflower oil plus extra for drizzling
¼ cup tahini
½ cup lemon juice
Salt and pepper

Preheat oven to 375⁰F. Wash the beet roots thoroughly and poke multiple times with a fork. Place beets on small squares of foil with a clove of garlic (sliced) and drizzle with oil. Can also add rosemary or other herbs. Wrap tightly and roast in the oven until a knife can be inserted easily into the beet. Once cooled, peel away the rough outer skin, or leave it on for extra nutrients and fiber. If you don’t have an hour, you can peel and cube the beets and roast them this way. You can also boil the beets but the flavour isn’t as amazing!

In a food processor, make a pulp out of the roasted beets and garlic. If you roasted with rosemary, do not include it. Add in the other ingredients and process until smooth. If it is too thick you can add extra juice from the chick pea can or simply some water. Season with salt, pepper and lemon juice to taste.