Beet Hummus by Naturally Joanna, the daughter in law of a customer – I adapted a little. It is wonderful and will be a nice addition to your holiday table spread!
1 15 oz chickpeas, rinsed and drained
2 garlic cloves – small, minced
4 tablespoons of sicilian lemon white balsamic
2 tablespoons of tahini
1/4 cup of Ultra Premium extra virgin olive oil – medium intensity
3 medium red beets, roasted
1/2 teaspoon salt
1/2 teaspoon cumin
Preheat oven to 350.
To prepare beets: rinse beets and remove stems, save to juice or saute at a later date. Place beets on a sheet of tinfoil large enough to fold into a steaming pouch. Drizzle beets with 1 tablespoon of olive oil, sprinkle of coarse salt and 1 tablespoon of water. Seal in tinfoil and place in oven for 1 hour. When done, let cool and then rub off peel using a paper towel.Place all ingredients in a food processor or powerful blender. Puree until smooth. Season with salt and pepper.
Serve with pita chips or bread or crackers.